THE RECIPE JOURNAL · Breakfast
Vegan-Friendly Zucchini Bread Muffins
These moist and flavorful muffins are a perfect plant-based treat that everyone will love. Made with fresh zucchini and simple ingredients, they’re great for breakfast or a healthy snack anytime.
FROM THE KITCHEN • Vegan-Friendly Zucchini Bread Muffins
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C) and lightly grease two muffin pans. In a large bowl, whisk together the warm water and flaxseed, then add the sugar, applesauce, oil, and vanilla extract. Give it a good stir before folding in the grated zucchini until everything is well combined.
02
Step 2
In a separate bowl, sift together the oat flour, all-purpose flour, baking powder, cinnamon, nutmeg, salt, and baking soda. Toss in the raisins, then gradually mix the dry ingredients into the zucchini mixture, being careful not to overmix.
03
Step 3
Spoon the batter into the muffin cups, using about 1/4 cup for each. Pop them in the oven and bake for around 50 to 55 minutes, or until a knife inserted in the center comes out clean. Let the muffins cool a bit before enjoying!
Why you’ll love it
These muffins are moist and flavorful without using any animal products. They offer a great way to enjoy a classic treat with a healthy twist. Plus, they are perfect for breakfast or a snack any time of day.
How to serve
Enjoy these muffins warm with a spread of vegan butter or your favorite nut butter. They also pair well with a cup of coffee or tea for a comforting breakfast or afternoon snack.
Storage & leftovers
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze for up to three months, wrapped individually to prevent freezer burn.
