Zucchini Muffins

These vegan muffins are sweet and moist but fluffy.


  • 1 3/4 cups flour (all purpose or oat)
  • 1 cup lightly packed light-brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups coarsely grated zucchini
  • 1/3 cup mashed ripe banana
  • 1 cup almond milk
  • 1 teaspoon pure vanilla extract
  • Optional: 1/2 cup chia seeds  (or flax seeds or nuts)


Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, and cinnamon. (Optional: Add chia or flax seeds to dry mix.) In a small bowl, mix together almond milk, and vanilla, zucchini and banana. Add the wet mixture to flour mixture and stir until combined (do not overmix).

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool in pan on a wire rack.