Vegan Zucchini Muffins

YIELD

TIME

12 servings

45 minutes

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!

Ingredients

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

Step 1

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 2

In a large bowl, combine the sugar, oil, apple sauce, and plant milk. Whisk really well.

Step 3

Add the flour mixture to the wet ingredient mixture and combine thoroughly.

Step 4

Stir the grated zucchini into the batter.

Step 5

Line a muffin tin with paper liners. Divide the batter evenly between 12 muffin cups and bake for 30 minutes at 350°F.

HOW TO STORE

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.

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For more recipes, visit:

eatsomethingvegan.com