Vegan Zucchini Banana Muffins
These Vegan Zucchini Banana Muffins are fluffy, moist, and come together easily with simple pantry ingredients. Plus, they’re a sneaky delicious way to use up those ripe bananas and zucchini sitting on your counter!
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Servings: 12
Ingredients
- 1 ¾ cup All-Purpose Flour properly measured, see note
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Ground Ginger
- ½ teaspoon Kosher Salt
- 1 cup Grated Zucchini measured after squeezing out excess water
- 1 cup mashed Ripe Banana about 2 small bananas
- ⅔ cup Brown Sugar plus 2 tablespoons (reserved for topping)
- 2 tablespoons Ground Flaxseed
- ¼ cup Avocado Oil or other neutral oil
- ¼ cup Plant-Based Milk unsweetened
- ¾ cup chopped Walnuts optional
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Grate the zucchini and use a clean kitchen towel or nut milk bag to squeeze out as much water as possible. Measure the zucchini after squeezing. You will need 1 cup.
- In a separate bowl, add the bananas and mash until smooth. Then add in the grated zucchini, brown sugar, ground flaxseed, oil, and plant-based milk. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until almost combined, then fold in the walnuts. Continue to stir until fully combined, but be super careful to avoid overmixing the batter.
- Divide the batter evenly among the muffin cups.
- Sprinkle the reserved brown sugar over the tops.
- Bake for 20–25 minutes, or until the tops are golden. Gently press the top of a muffin and if it springs back without leaving an indent, they're done. If it feels soft or leaves a dent, bake for a few more minutes. Since oven temperatures can vary, start checking a bit earlier if your oven runs hot.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
Be sure to measure your flour correctly using the spoon-and-level method. Fluff the flour in its container, spoon it into a measuring cup, and level it off with a knife. Scooping directly from the container can pack in too much flour, leading to dry and dense muffins.
If adding ingredients like chocolate chips or walnuts, fold the batter until it's nearly combined, leaving a few pockets of flour, then gently mix in the add-ins until just incorporated.
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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