Vegan Zucchini Muffins with Flax and Walnuts

One muffin on a white plate in front of a basket of vegan zucchini muffins.

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4.60 from 10 votes

Vegan Zucchini Muffins with Flax and Walnuts

These wholesome, lightly sweetened Vegan Zucchini Muffins are perfect for breakfast or a snack any time of day!

Prep Time10

Cook Time25

Total Time35

Course: Breads and Muffins, Breakfast and Brunch, Snacks

Cuisine: American

Diet: Vegan

Servings:

Calories: 150kcal

Author: Jenn Sebestyen

Equipment

Ingredients

1 cup whole wheat flour
¾ cup all-purpose flour
½ cup flaxmeal
2 tablespoons arrowroot powder or cornstarch
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon cinnamon use 1 teaspoon if you find cinnamon a strong flavor
¾ cup unsweetened, plain non-dairy milk
½ cup pure maple syrup
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
1 ½ cups grated zucchini squeeze out as much liquid as possible before adding to the recipe
¼ cup chopped walnuts optional

Instructions

Preheat oven to 350°F.
Lightly spray a 12-cavity muffin pan with cooking spray and set aside.
Whisk together the flours, flaxmeal, cornstarch, baking soda, baking powder, salt, and cinnamon in a medium bowl.
In as separate bowl, whisk together the non-dairy milk, maple syrup, apple cider vinegar, and vanilla.
Stir the dry into the wet and mix until just combined. No visible white flour should remain, but a few lumps are okay. Do not over mix!
Stir in the shredded zucchini and walnuts, if using, and mix gently to evenly distribute.
Fill each muffin cup about ⅔ of the way full with the batter.
Bake for 22 to 25 minutes until a toothpick inserted in the middle comes out clean.
Let cool in the pan on a wire cooling rack for 10 to 15 minutes before removing them from the pan. The muffins should pop out easily.

Notes

~ Measure the flour using the spoon and level method.

~ For a gluten-free option, use a gluten-free flour blend designed to replace wheat flour at a 1:1 ratio.

~ If using gluten-free flour, let the muffins cool completely for best texture. They're even better the next day!

~ Be sure to use flaxseed meal. It's sometimes called flaxmeal or ground flaxseeds. If you don't find flaxseed meal, you can grind whole flaxseed in a small coffee grinder.

~ If your trying to hide the zucchini from your kids, use the smaller holes of the grater and it will all but disappear into the batter. If you like to see the pretty green flecks, use the larger holes on the grater.

~ Squeeze out as much liquid as possible from the shredded zucchini. Wrap the shreds in a clean kitchen towel or several layers of paper towels and wring it out. Just when you think you got all the liquid out, give it another good squeeze for good measure!

~ Bake until a toothpick inserted into the center comes out clean. The batter should be firm and pulling away from the sides. They tops should be a lovely golden brown.

~ Let the muffins cool in the pan for 10 to 15 minutes before removing the muffins.

~ Continue to allow the muffins to cool on a wire rack.

~ Nuts are optional, feel free to leave them out, use a different kind of nut, or even replace them with raisins, dried cranberries, or chocolate chips!

Nutrition