These Vegan Zucchini Muffins: Healthy & Irresistible Treat prove that plant-based baking can be both wholesome and indulgent. Moist, fluffy, and filled with cozy cinnamon spice, they’re made without eggs or dairy but still deliver the perfect bakery-style taste and texture.
Zucchini keeps the muffins naturally tender and moist, while mashed bananas or applesauce bind the batter and add natural sweetness. Coconut oil (or any neutral oil) makes them rich and soft, and a mix of brown sugar and vanilla brings depth of flavor. The best part? No one will guess they’re vegan—just delicious.
These muffins are great for breakfast, lunchboxes, or snacks, and they freeze beautifully for meal prep. They’re also versatile: toss in walnuts for crunch, raisins for a classic touch, or dark chocolate chips for extra indulgence.
In under 30 minutes, you’ll have a dozen warm, golden muffins ready to enjoy. Plant-based, kid-friendly, and absolutely delicious—these muffins are proof that healthier treats can still feel like a cozy indulgence.
Vegan Zucchini Muffins: Healthy & Irresistible Treat – Easy & Delicious
Ingredients
Method
- Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk coconut oil, brown sugar, maple syrup, banana (or applesauce), and vanilla until combined.
- Fold in shredded zucchini.
- Add dry mixture to wet and stir until just combined.
- Fold in optional nuts, raisins, or chocolate chips.
- Divide batter into muffin cups.
- Bake 20–22 minutes until a toothpick comes out clean.
- Cool slightly before serving warm.