Discover the ultimate vegan treat with these Vegan Banana Zucchini Muffins. Whether you’re looking for a nutritious breakfast, a satisfying snack, or a tasty addition to your lunchbox, these muffins fit the bill. They’re moist, flavorful, and packed with wholesome ingredients that everyone will love.
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup coconut sugar (or brown sugar)
1/4 cup coconut oil, melted
2 ripe bananas, mashed
1 cup grated zucchini
1/4 cup almond milk (or any plant-based milk)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1/2 cup chopped walnuts or pecans (optional)
Directions:
Preheat Oven: Set your oven to 350°F (175°C) and line a muffin tin with paper liners.
Prepare Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix Wet Ingredients: In another bowl, combine coconut sugar, melted coconut oil, mashed bananas, grated zucchini, almond milk, vanilla extract, and apple cider vinegar until smooth.
Combine Ingredients: Add the wet mixture to the dry ingredients and stir until just combined. Avoid overmixing.
Add Nuts (Optional): Fold in chopped walnuts or pecans if desired.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serving Tips:
Warm or Room Temperature: Vegan banana zucchini muffins are delicious served warm or at room temperature. To warm them, simply pop them in the microwave for about 10-15 seconds.
Pairing Suggestions: Enjoy these muffins with a cup of coffee or tea for a satisfying breakfast or snack. They also pair well with a dollop of dairy-free yogurt or a spread of almond butter for added flavor and nutrition.
Presentation: For a special touch, sprinkle a few extra chopped nuts on top before baking or dust with a light sprinkle of powdered sugar once cooled.
Storage Tips:
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days. This keeps them fresh and prevents them from drying out.
Refrigeration: For longer storage, you can keep them in the refrigerator. They will stay fresh for up to 1 week. Be sure to use an airtight container to prevent them from becoming dry or absorbing other odors.
Freezing: To keep muffins for an extended period, freeze them. Place muffins in a freezer-safe bag or container and freeze for up to 3 months. When ready to enjoy, thaw them at room temperature or warm them in the microwave.
Defrosting: If frozen, you can defrost muffins by letting them sit at room temperature for about 30 minutes or reheating them in the microwave for 20-30 seconds.
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FAQs:
Can I use a different type of flour for this recipe?
Yes, you can substitute the all-purpose flour with whole wheat flour, spelt flour, or a gluten-free blend if you prefer. Keep in mind that different flours may affect the texture and flavor of the muffins. For gluten-free options, make sure to use a 1:1 gluten-free flour blend and consider adding xanthan gum or guar gum if required by the blend.
How can I make these muffins nut-free?
To make these muffins nut-free, simply omit the walnuts or pecans from the recipe. If you need a substitute for added texture or crunch, consider using seeds like sunflower seeds or pumpkin seeds, or just enjoy them as is.
Can I make these muffins without coconut oil?
Yes, you can substitute coconut oil with other plant-based oils, such as olive oil or canola oil. For a lower-fat option, you can also use unsweetened applesauce instead of the oil. Keep in mind that the flavor and texture might be slightly different with these substitutions.
How can I make these muffins sweeter if needed?
If you prefer sweeter muffins, you can increase the amount of coconut sugar or brown sugar to taste. You might also consider adding a tablespoon or two of maple syrup or agave nectar to the wet ingredients. Just be mindful of adjusting the dry ingredients to maintain the proper consistency of the batter.
Conclusion:
These Vegan Banana Zucchini Muffins are a perfect blend of sweet, spicy, and wholesome. The banana and zucchini work together to create a moist and flavorful muffin that will quickly become a favorite in your baking repertoire. Enjoy them fresh out of the oven or as a grab-and-go snack!
📖 Recipe:
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Vegan Banana Zucchini Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegan
Description
Enjoy a healthy and delicious treat with these Vegan Banana Zucchini Muffins. Bursting with ripe bananas, grated zucchini, and warm spices, these moist and flavorful muffins are perfect for breakfast or a snack. Made with wholesome ingredients like coconut sugar and almond milk, they cater to plant-based diets and offer a nutritious twist on classic muffins.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup coconut sugar (or brown sugar)
1/4 cup coconut oil, melted
2 ripe bananas, mashed
1 cup grated zucchini
1/4 cup almond milk (or any plant-based milk)
1 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the coconut sugar, melted coconut oil, mashed bananas, grated zucchini, almond milk, vanilla extract, and apple cider vinegar until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chopped walnuts or pecans if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Ensure the zucchini is well-drained to prevent excess moisture in the muffins.
For a sweeter muffin, increase the amount of coconut sugar or add a tablespoon of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 12 muffins
- Calories: 180 kcal
