Healthy Vegan Zucchini Muffins

Look no further for a healthy snack! These zucchini muffins are moist and just oh so delicious you wont stop at just one. They freeze easily, so make a BIG batch!

Here’s what you will need:

• 2 ¼  cups gluten-free flour
• 1 cup of brown sugar
• 1 tsp baking powder
• ½  tsp baking soda
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp salt
• 3 tbsp almond or peanut butter
• 1 smashed overripe banana
• 1 ½  cups shredded zucchini, very well-drained
• ¼  cup non-dairy milk

Preheat oven in 400 degrees Fahrenheit. Line a 12 muffin pan with muffin tins, or use a non-stick muffin pan if you prefer to avoid using paper tins.

In a medium bowl mix all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and salt).

Add the mashed banana, the almond butter, vanilla extract and non-dairy milk. Stir well to combine.

Add the shredded zucchini to the batter (be sure to squeeze excess moisture out of the zucchini first). Stir just until combined (a few lumps are ok!).

Divide the batter evenly between the 12 muffin cups. Bake muffins for 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Print Recipe

Healthy Vegan Zucchini Muffins

Look no further for a healthy snack! These zucchini muffins are moist and just oh so delicious you wont stop at just one. They freeze easily, so make a BIG batch!

Ingredients

• 2 ¼ cups gluten-free flour
• 1 cup of brown sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• ½ tsp cinnamon
• ¼ tsp salt
• 3 tbsp almond or peanut butter
• 1 smashed overripe banana
• 1 ½ cups shredded zucchini very well-drained
• ¼ cup non-dairy milk

Instructions

• 1.    Preheat oven in 400 degrees Fahrenheit. Line a 12 muffin pan with muffin tins, or use a non-stick muffin pan if you prefer to avoid using paper tins.
• 2.    In a medium bowl mix all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and salt).
• 3.    Add the mashed banana, the almond butter, vanilla extract and non-dairy milk. Stir well to combine.
• 4.    Add the shredded zucchini to the batter (be sure to squeeze excess moisture out of the zucchini first). Stir just until combined (a few lumps are ok!).
• 5.    Divide the batter evenly between the 12 muffin cups. Bake muffins for 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
• 6.    Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.