vegan zucchini mini muffins

Vegan Zucchini Mini Muffins

  • Author: Amy Palanjian
  • Prep Time: 10
  • Cook Time: 16
  • Total Time: 26 minutes
  • Yield: 10 standard or 24 mini 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


I make these with gluten-free flour, but if you’d prefer to use regular flour, see the variations at the bottom. To make these dairy-free, use neutral oil instead of the yogurt and plain non-dairy milk.


  • 2 cups roughly chopped zucchini
  • 1/4 cup ground flaxseed
  • 2 cups gluten-free flour blend
  • 2 tablespoons baking powder
  • 1 teaspoon vanilla
  • 1/4 cup plain whole milk yogurt (or neutral oil)
  • 1 teaspoon cinnamon
  • 1/4 cup maple syrup (or honey)
  • 1/2 cup milk (dairy or non-dairy)


  1. Preheat the oven to 375 degrees F and grease a standard or mini muffin tin. Add the zucchini to the bowl of a food processor and process until well grated, about 30 seconds.
  2. Add the rest of the ingredients, and pulse to combine just 4-5 times, stopping to scrape down the sides of the bowl as needed.
  3. To make standard muffins: Fill 10 cups 3/4 full and bake for 24-25 minutes or until lightly brown around the edges and a cake tester inserted into the center comes out clean.
  4. To make 24 mini muffins: Fill each cup full to the edge and bake for 16-18 minutes.
  5. Let cool slightly on a wire rack and serve warm.
  6. Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Warm slightly if desired before serving.



  • To use regular flour: Use half whole-wheat and half all purpose flour instead of gluten-free. You may need to add an additional 1/4 cup milk if the batter seems a little dry. Be sure not to over-mix.
  • To make Lemon Zucchini Muffins: Omit the cinnamon and add the zest of 1 lemon. 
yummy family food

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