Name: Vegan Banana Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
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)

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

Keywords: Vegan Banana Zucchini Muffins, Healthy Muffins, Plant-Based Muffins, Moist Banana Muffins, Vegan Baking Recipes