Whole Wheat Zucchini Bread Muffins (vegan, oil-free)
These whole wheat zucchini bread muffins are an updated version I once posted on my blog back in 2015. It needed a MAJOR glow up and I tweaked the recipe a bit to make it even better! They turned out so fluffy, moist, and delicious.
I love summer produce and zucchini is one of my favorite garden vegetables. I used a zucchini that we picked from our garden to make these muffins. These zucchini bread muffins are super healthy and made with wholesome ingredients. It is made from whole wheat flour, sweetened with coconut sugar and pure maple syrup, and contains no oil! You can’t even tell they are oil-free. The zucchini and applesauce make these muffins so moist.
The trick to getting big, fluffy muffins is to fill the muffin tin up all the way. These muffins were big and tall. It tasted amazing with some nut butter or granola butter slathered on top. Because they are oil-free, the liners tend to stick to the muffins. If you wait until the muffins are all the way cooled, place them in an airtight container or a ziplock bag overnight, then the next day, the liners peel off beautifully! Obviously I couldn’t wait to eat them so I just scraped off whatever stuck to the liners and ate it.
These zucchini bread muffins would make for the perfect quick breakfast, after school snack, or healthy dessert. They have the most incredible flavors and won’t last long in your house! They will also make your house smell amazing!
Whole Wheat Zucchini Bread Muffins (vegan, oil-free)
Ingredients
- 1 3/4 cups whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 1 1/4 cup packed shredded zucchini, water squeezed out
- 1/2 cup coconut sugar (or brown sugar)
- 1/2 cup almond milk
- 1/3 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- In a large bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside to thicken.
- In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk until combined.
- In the large bowl with the flax egg, add the zucchini, coconut sugar, almond milk, applesauce, maple syrup, vanilla, and apple cider vinegar. Whisk until well combined.
- Add the dry mixture to the wet. Stir with a rubber spatula until combined. Careful not to overmix. Fill muffin tins all the way full, this helps you get big fluffy muffins. Bake for 17-18 minutes or until toothpick comes out clean. Let it sit in the pan for 5 minutes then remove muffins and place on a wire rack to cool completely. Enjoy! Store in an airtight container. The liners peel off better when the muffins are completely cooled and have sat covered in an airtight container overnight.
