These Vegan Zucchini Muffins: Healthy & Irresistible Treat prove that plant-based baking can be both wholesome and indulgent. Moist, fluffy, and filled with cozy cinnamon spice, they’re made without eggs or dairy but still deliver the perfect bakery-style taste and texture.
Zucchini keeps the muffins naturally tender and moist, while mashed bananas or applesauce bind the batter and add natural sweetness. Coconut oil (or any neutral oil) makes them rich and soft, and a mix of brown sugar and vanilla brings depth of flavor. The best part? No one will guess they’re vegan—just delicious.
These muffins are great for breakfast, lunchboxes, or snacks, and they freeze beautifully for meal prep. They’re also versatile: toss in walnuts for crunch, raisins for a classic touch, or dark chocolate chips for extra indulgence.
In under 30 minutes, you’ll have a dozen warm, golden muffins ready to enjoy. Plant-based, kid-friendly, and absolutely delicious—these muffins are proof that healthier treats can still feel like a cozy indulgence.
PrintVegan Zucchini Muffins: Healthy & Irresistible Treat – Easy & Delicious
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegan
Description
Moist and fluffy vegan zucchini muffins made with banana, maple syrup, and warm spices.
Ingredients
1 1/2 cups all-purpose flour (or half whole wheat)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup coconut oil (melted) or vegetable oil
1/2 cup brown sugar
1/4 cup maple syrup
1 ripe banana, mashed (or 1/3 cup applesauce)
1 tsp vanilla extract
1 1/2 cups shredded zucchini (drained)
Optional: 1/2 cup walnuts, raisins, or dark chocolate chips
Instructions
1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. In another bowl, whisk coconut oil, brown sugar, maple syrup, banana (or applesauce), and vanilla.
4. Stir in shredded zucchini.
5. Fold dry ingredients into wet until just combined.
6. Mix in nuts, raisins, or chocolate chips if desired.
7. Spoon batter evenly into muffin cups.
8. Bake 20–22 minutes until golden and a toothpick comes out clean.
9. Cool slightly before serving.
Notes
Drain zucchini well to avoid soggy muffins.
Muffins freeze up to 2 months in airtight bags.
Maple syrup can be swapped for agave if preferred.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 13g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan Zucchini Muffins: Healthy & Irresistible Treat, vegan zucchini recipe, plant-based muffins