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