healthy zucchini muffins

Healthy Zucchini Muffins – Vegan

I seem to continually update my muffin recipes! These healthy zucchini muffins are the ones I used to make samples for the 9th Annual Health & Lifestyle Expo for Women.

This recipe was adopted and modified from Gimme Some Oven blog by Ali. I took out the egg and created a vegan version of these yummy muffins.

It is a vegan recipe, I used flax seed in place of the eggs. It is lightly sweetened with maple sugar and brown sugar.

zucchini muffins

Makes 12 large or 20 small muffins


  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 cup unbleached white flour
  • 2/3 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ coconut oil or butter, melted
  • ¼ cup maple syrup
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ cup plus 2 tablespoons unsweetened vanilla almond milk
  • 3 cups zucchini, grated
  • 1/3 cup rolled oats (NOT instant)

Healthy Zucchini Muffins Recipe


  1. Preheat oven to 350° and spray muffin pans with canola oil spray or line with muffin liners.
  2. In a small bowl, mix together the flax seed and water. Stir thoroughly and set aside.
    flax seed and water
  3. In a large bowl, mix together the flours, baking soda, baking powder, cinnamon and salt. Set aside.
  4. In a separate bowl, mix together wet ingredients.
    wet ingredients in a bowl
  5. Add the wet ingredients and flax seed/water to the dry ingredients and stir until thoroughly mixed.
    bread dough
  6. Grate zucchini. Fold into batter along with the rolled oats.
    zucchini batter
  7. Place into muffins tins.
  8. For large muffins, bake for 18 to 20 minutes and for mini muffins bake 14 minutes,  or until a toothpick inserted in the middle of a muffin comes out clean. Remove muffin pans from oven. Transfer to a cooling rack for 5 minutes.


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