Quick Baked Vegan Zucchini Oat Muffins
In less than 30 minutes, you could be eating these moist, flavourful and healthy zucchini muffins - with or without chocolate! - that are loaded with whole grain oats, flax and grated zucchini.
Equipment
- 12 well muffin pan
Ingredients
Dry Ingredients
- 1 ½ cups flour I use whole wheat
- ¾ cup rolled oats
- ¼ cup ground flax
- 1 ¼ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups grated zucchini don't squeeze!
- ½ cup oil I like olive, avocado or cold-pressed canola here
- ½ cup milk I use soy milk
- ½ cup maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
Optional but delicious!
- ⅓ cup dark chocolate chunks OR ¼ cup mini chips
Instructions
- Preheat oven to 400℉ (205℃). Line a 12 well muffin pan with parchment liners.
- In a large bowl, whisk together the flour, oats, flax, cinnamon, baking powder and soda, and salt. Set aside.
- In a medium bowl, whisk together the zucchini, oil, milk, maple syrup, apple cider vinegar and vanilla.
- Pour the wet ingredients into the dry ingredients and mix just until combined. Fold in chocolate if using.
- Fill muffin tin with ¼ cup scoops of the batter. Bake for 14 - 16 minutes, until tops are dry and a tooth pick inserted comes out clean. Don't over bake! Mine are always done by 15 minutes.
- Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once cool, store at room temperature lightly covered for up to 3 days.