These Vegan Zucchini Muffins are fluffy and moist with a deliciously sweet flavor. This healthy muffin recipe makes a tasty breakfast or snack, and is a great way to enjoy your veggies!
Dry Ingredients – 2 cups all-purpose flour – 1 tsp. baking soda – 1 tsp. baking powder – 1 tsp. sea salt Wet Ingredients – 1 cup sugar – ½ cup grapeseed oil or melted coconut oil – ½ cup apple sauce – ½ cup plant milk – 2 cup grated zucchini
Store these Vegan Zucchini Muffins once they have cooled in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.