Vegan Zucchini Muffins
These gluten-free zucchini muffins are so easy to make and super delicious! Use a simple vegan egg replacement for the fluffiest vegan muffins.
Servings 12 muffins
Calories 306kcal
Equipment
- Muffin pan
- Grater
- Sieve
- Wire cooling rack
Ingredients
- 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.
Video
Nutrition
Calories: 306kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 104mg | Fiber: 4g | Sugar: 25g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 2mg