Healthy Zucchini Oatmeal Muffins (Vegan)
These vegan zucchini oatmeal muffins are tender, moist, and so delicious! Made with whole wheat flour and oats for a hearty, wholesome breakfast.
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Servings: 9 muffins
Ingredients
Wet Ingredients
- 225 grams zucchini (about 1 medium) shredded
- 120 grams (½ cup) applesauce or grated apple
- 45 grams (¼ cup) brown sugar
- 60 grams (¼ cup) peanut butter
- 1 tbsp ground flax/chia seed
- 90 ml (6 tbsp) non-dairy milk
- 1½ tsp apple cider vinegar
- 1 tsp vanilla extract
- 80 grams (1 cup) oats (quick or rolled)
Dry Ingredients
- 120 grams (1 cup) whole wheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- pinch of salt
- ½ cup add-ins like chocolate chips/walnuts/raisins
Instructions
- Mix wet ingredients: In a large mixing bowl, mix together wet ingredients. Stir until well combined. Let the oats soak in the mixture for 20 minutes to soften.
- Preheat oven: While the oats are soaking, preheat oven to 350°F/180°C. Line a muffin pan with 9 muffin cups.
- Mix dry ingredients: In a separate bowl, sift in whole wheat flour, baking powder, and baking soda. Add cinnamon, nutmeg, and salt and whisk to combine.
- Combine: Add dry ingredients to wet and use a rubber spatula to gently fold together to form a thick batter. Sprinkle add-ins on top and fold the batter a few more times to distribute the add-ins.
- Bake: Distribute batter among muffin cups, filling almost to the top. Place in the middle rack of the oven and bake for 35 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter.
- Cool: Place muffin pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then carefully remove muffins from the pan. Place on wire rack to cool completely.
- Store: Muffins can be stored at room temperature (in an airtight container) for the first 24 hours, then store in fridge for up to 3 more days.