Vegan Zucchini Muffins
Soft, slightly sweet muffins made with zucchini, whole grains, and plant-based ingredients for a healthy yet delicious breakfast or snack.
Ingredients
- 1 ½ cups grated zucchini moisture + hidden veggies
- 1 ¾ cups whole wheat flour fiber + structure
- ½ cup maple syrup natural sweetness
- ¼ cup coconut oil melted (keeps them soft)
- 1 tsp vanilla extract for flavor
- 1 tsp cinnamon warm spice, makes everything better
- 1 tsp baking soda helps them rise
- ½ tsp salt balances sweetness
- ½ cup almond milk or any plant-based milk
- ½ cup chopped walnuts or chocolate chips optional, but highly recommended
Notes
Nutritional Values (Per Muffin)
- Calories: ~180
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
Vitamins & Minerals (Per Muffin)
- Iron: 10% DV
- Magnesium: 8% DV
- Potassium: 6% DV
- Vitamin B6: 5% DV
- Calcium: 4% DV
Additional Notes & Tips
- Swap whole wheat flour for oat flour for a gluten-free option.
- Add a mashed banana for extra natural sweetness.
- Sprinkle coarse sugar on top for a bakery-style crunch.
- Use applesauce instead of oil if you want a lower-fat version.
- Freeze extras in an airtight bag for quick breakfasts.