Vegan Zucchini Muffins with Oats
Discover how to make quick, healthy vegan zucchini muffins with oats. Easy, delicious, and diet-friendly for breakfast or a snack!
Ingredients
- 1 cup of rolled oats
- 1 cup of whole wheat flour or gluten-free flour blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 cup almond milk or any plant-based milk
- 1/3 cup maple syrup or coconut sugar
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- The prepared flax egg
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Line your muffin tin with paper cups, or give it a light coating of grease to keep your muffins from sticking.
- Grate the zucchini and squeeze out excess moisture with a clean kitchen towel or paper towel.
- Prepare your flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in a small bowl and let it sit for 5 minutes.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Avoid overmixing — it’s okay if there are a few lumps!
- Gently fold in the grated zucchini.
- Mix them in if you add chocolate chips, nuts, or seeds.
- Divide the batter evenly into the muffin tin.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out dry and crumb-free.
- Let the muffins cool in the tin for 5-10 minutes, then transfer to a wire rack.
Notes
- Squeeze Out Excess Moisture from Zucchini: Zucchini holds much water, making your muffins dense or soggy. Squeeze out as much liquid as possible before mixing it into the batter.
- Don’t Overmix the Batter: Stir the batter until everything comes together; there is no need to overmix! Overmixing can lead to dense, chewy muffins instead of light, fluffy ones.
- Add Flavor Boosters: Enhance the muffins with vanilla extract, cinnamon, or nutmeg. For added texture, consider tossing in some walnuts, pecans, or sunflower seeds.
- Use Quality Oats: Use rolled or quick oats for the best texture. Avoid instant oats, as they’ll break down too much during baking.