Wholesome Vegan Zucchini Muffins

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

  • Author: Healthy Happy Mama
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: Dessert
  • Cuisine: American


  • 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


  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.


Adapted from babycakes by Erin McKenna


Keywords: veggie muffins