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Vegan Zucchini Muffins
Alysen
These gluten-free zucchini muffins are so easy to make and super delicious! Use a simple vegan egg replacement for the fluffiest vegan muffins.
5
from 1 vote
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Prep Time
10
minutes
mins
Cook Time
22
minutes
mins
Total Time
32
minutes
mins
Course
Breakfast, Snack
Cuisine
Gluten-free, Vegan
Servings
12
muffins
Calories
306
kcal
Equipment
Muffin pan
Grater
Whisk
2 mixing bowls
Sieve
Wire cooling rack
Ingredients
1x
2x
3x
2 ¼
cups
gluten-free all purpose flour
¼
teaspoon
xanthan gum
1
teaspoon
baking soda
1 ½
teaspoon
baking powder
1 ½
teaspoons
cinnamon
¼
teaspoon
nutmeg
¼
teaspoon
salt
½
cup
vegetable oil
or canola oil
1
cup
caster sugar
or granulated sugar
⅓
cup
non-dairy milk
1
tablespoon
apple cider vinegar
1
flax egg
1 ½
teaspoon
vanilla extract
1 ¼
cups
zucchini
grated, about 1 medium zucchini
1
cup
vegan chocolate chips
Instructions
Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with 12 muffin papers.
Whisk together flour, xanthan gum, baking soda, baking powder, cinnamon, nutmeg, and salt in a large mixing bowl.
In another mixing bowl, whisk together sugar, oil, milk, apple cider vinegar, flax egg, and vanilla extract.
Sieve the flour mixture into the wet ingredients. Fold together until just combined.
Fold zucchini and chocolate chips into the batter.
Transfer batter to muffin papers. Fill each about ¾ full.
Bake zucchini muffins 18 to 22 minutes, or until a wooden skewer in the center of the muffins comes out clean.
Leave muffins in the pan for about 10 minutes before transferring to wire rack to cool.
Nutrition
Calories:
306
kcal
Carbohydrates:
43
g
Protein:
4
g
Fat:
15
g
Saturated Fat:
10
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Sodium:
147
mg
Potassium:
104
mg
Fiber:
4
g
Sugar:
25
g
Vitamin A:
52
IU
Vitamin C:
3
mg
Calcium:
72
mg
Iron:
2
mg
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