Description
These vegan zucchini muffins are soft, moist, and packed with plant-based nutrition. Perfect as a healthy snack or breakfast treat, they’re easy to whip up and satisfy every craving.
Ingredients
Scale
- 1 cup grated zucchini
- 1 1/2 cups whole wheat flour
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, combine whole wheat flour, baking powder, and salt.
- In another bowl, mix grated zucchini, almond milk, maple syrup, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until just combined; stir in chopped walnuts.
- Fill the muffin tins with the batter and bake for 30 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool before serving.
Notes
Use fresh zucchini and avoid overmixing the batter to ensure a light and airy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 6g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: empty