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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.