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Home » Recipes » Breads and Muffins » Wholesome Vegan Zucchini Muffins

Last updated on April 15, 2020. Originally posted on July 26, 2011 By Maryea / 45 Comments

Wholesome Vegan Zucchini Muffins

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Life is full of sacrifices.  When I got married, I sacrificed half of my closet space and learned to make room for shaving supplies in the medicine cabinet.  When I had a baby, I sacrificed the luxury of a relaxed shower.

Now that Meghan is almost 3 and still clinging to the finicky, I-only-like-vegetables-when-there’s-a-full-moon attitude she developed about 6 months ago, one sacrifice I’m making is that sometimes, one serving of her daily vegetables is going to come in the form of a muffin.

If she’s going to eat a muffin, it’s going to be a wholesome muffin.  Don’t you just love that word?  By wholesome I mean it can’t be made with white flour (I use whole wheat here), it needs to be low in sugar (this recipe calls for agave nectar) and it has to have some extra goodness (in this case we’ve got zucchini, flax seeds, and coconut oil).

Then I can feel good when she scarfs one down and promptly asks for another.

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Wholesome Vegan Zucchini Muffins


  • Author: Healthy Happy Mama
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
Print Recipe
Print Recipe

Description

A delicious way to get some extra veggies into your diet!


Ingredients

Scale
  • 2 cups whole wheat pastry flour
  • 1/2 cup flax meal
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 tablespoon ground ginger
  • 1/2 cup coconut oil, melted
  • 3/4 cup agave nectar
  • 3/4 cup almond milk
  • 1 tablespoon pure vanilla extract
  • 2 cups shredded zucchini

Instructions

  1. Preheat the oven t0 325 degrees.  Line a 12-cup muffin tin with paper liners.  {As I was ready to make these I realized I was out of liners.  I lightly oiled the muffin tins and sprinkled them with flour, and this worked well, too.}
  2. In a medium bowl, whisk together the flour, flax meal, baking powder, baking soda, salt, cinnamon, and ginger.
  3. Add the oil, agave nectar, milk, and vanilla to the dry ingredients and stir until the batter is just combined.  Do not over mix.
  4. Using a plastic spatula, gently fold in the zucchini just until it is evenly distributed throughout the mixture.
  5. Scoop 1/3 of the batter into each prepared cup.  Bake the muffins on the center rack for 22 minutes, rotating the pan 180 degrees after 15 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the muffins stand  in the tin for 15 minutes before transferring them to a wire rack to cool completely.
  7. Muffins can be stored in an air-tight container at room temperature for up to 3 days.

Notes

Adapted from babycakes by Erin McKenna

  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 294
  • Sugar: 17.4g
  • Sodium: 49.6g
  • Fat: 13.1g
  • Carbohydrates: 43.5g
  • Protein: 4.75g

Keywords: veggie muffins

Did you make this recipe?

Tag @happyhealthymama on Instagram and hashtag it #happyhealthymama

These muffins are moist, spicy, and just sweet enough.  Although life is full of sacrifices, having to eat these is not one of them.

 

 

Healthy Vegan Zucchini Muffins recipe! These muffins are a great way to use up all your garden zucchini and even the kids love them!

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Filed Under: Breads and Muffins

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Reader Interactions

Comments

  1. Suzy says

    March 18, 2014 at 3:22 pm

    I was wondering what I could substitute for the agave. Any suggestions?

    Reply
    • Maryea says

      March 18, 2014 at 4:49 pm

      If you aren’t a strict vegan, honey can be used. Maple syrup would work as well.

      Reply
      • Suzy says

        March 18, 2014 at 4:52 pm

        If I were to use honey or maple syrup, would it be a 1:1 ratio? Also, can I substitute applesauce for the coconut oil?

      • Maryea says

        March 19, 2014 at 2:52 pm

        Yes, it would be a 1:1 ratio. You can substitute apple sauce for the coconut oil, but the texture will not be the same.

  2. Rosalee says

    July 11, 2013 at 7:58 pm

    I just found your site and made these; they are phenomenal! I actually got 18 (but used just a little over 2 c. zuc), very light, great taste! I think this is my favorite recipe!! Thank you for sharing and please keep your creations coming!

    Reply
    • Maryea says

      July 14, 2013 at 6:20 am

      Hi Rosalee! I’m glad you liked these. Thanks so much for letting me know. 🙂

      Reply
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