Get the Recipe: Vegan Zucchini Muffins
These Vegan zucchini muffins are soft, fluffy and so easy to make! They have the best texture. These Vegan gluten free zucchini muffins are healthy and delicious!
Ingredients
- 1 ½ cups grated zucchini, excess water squeezed out
- 1 ½ cups gluten free 1 to 1 flour, or all purpose flour
- ½ cup coconut sugar, or brown sugar
- ½ cup applesauce
- ½ tsp lemon juice
- 1 tsp baking soda
- ⅓ cup coconut oil, melted
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- ¼ cup almond milk
- ½ cup dark chocolate chips
Instructions
- First, preheat oven to 375 degrees Fahrenheit. Generously spray a muffin pan with nonstick spray.
- Grate zucchini. Use a paper towel to squeeze out all the excess moisture.
- In a large mixing bowl, add all ingredients except chocolate chips. Stir until combined.
- Fold in dark chocolate chips.
- Use cookie scoop or large spoon to divide batter into muffin pan. Fill each muffin cavity almost to the top. Dot with extra chocolate chips on top if desired.
- Bake for 14 to 16 minutes or until toothpick inserted comes out clean.
- Finally, remove pan from oven. Allow muffins to cool in pan for 10 minutes before carefully removing to a cooling rack.
Notes
- Squeeze out all excess moisture from grated zucchini. This is very important!
- Both gluten free 1 to 1 flour and all purpose flour can be used.
- The dough will seem a little thicker than normal.
- Feel free to add more chocolate chips for a sweeter option.
- For a healthier option, chocolate chips can be omitted.
- Bake only until a toothpick inserted comes out clean.
- Do not over bake!
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins for up to 1 month if desired.
Calories: 230kcal, Carbohydrates: 34g, Protein: 2g, Fat: 10g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 135mg, Potassium: 78mg, Fiber: 2g, Sugar: 7g, Vitamin A: 41IU, Vitamin C: 4mg, Calcium: 16mg, Iron: 1mg