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vegan-zucchini-muffins-on-yellow-plate

Healthy Zucchini Muffins (Vegan and Easy!)

Amy Palanjian
I like to make half of the batch with mini chocolate chips and half without so I have options. They're still sweet enough for little ones without the chocolate though!
4.87 from 15 votes
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Breakfast
Cuisine American
Servings 12 (makes 24 mini muffins)
Calories 106 kcal

Ingredients
 
 

  • 2 cups roughly chopped zucchini
  • 1/2 cup rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup neutral oil (like canola oil)
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1/2 cup mini chocolate chips (optional)

Instructions
 

  • Preheat the oven to 375 degrees F and grease a 24-cup mini muffin tin.
  • Add the zucchini to the bowl of a food processor and process until well grated, about 30 seconds.
  • Add the rest of the ingredients, except the flour and chocolate chips, and process for about 30 seconds.
  • Add the flour and chocolate chips, if using, and pulse to just combine. (The batter will be thick.)
  • Divide batter among the prepared muffin tin, using about 1 1/2 tablespoons batter per muffin cup, and bake for 18-20 minutes or until a cake tester inserted into the center comes out cleanly.
  • Remove from oven and let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store for later.

Notes

  • 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 make these gluten-free: Use cup for cup gluten-free flour blend in place of the whole wheat flour and certified gluten-free rolled oats.
  • Dice these to serve to babies or one year olds to ensure they are easy to chew.
  • Serve plain, topped with butter or nut/seed butter, jam, or a little applesauce.
  • Use honey instead of maple syrup if you prefer.

Nutrition

Serving: 2muffinsCalories: 106kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 69mgPotassium: 72mgFiber: 1gSugar: 5gVitamin A: 31IUVitamin C: 2mgCalcium: 24mgIron: 1mg
Keyword healthy zucchini muffins, vegan zucchini muffins
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!