Mini Vegan Zucchini Muffins | AKA the most moist zucchini muffin on the internet <3

I have one big flex – and that is that these are the best mini vegan zucchini muffins you will ever have. They are SO moist, SO soft, SO easy and SO simple. I can *almost* guarantee you have all the ingredients on hand.

I take pride in creating super unique and creative recipes, but sometimes it’s just time for the classics, y’know? And when zucchinis are in season, I feel like they just have to be baked. It’s summer rules. Right? right.

Also we’re only 3 paragraphs into this blog post and I’m already realizing spelling the word “zucchini” is super hard for me. So. …Thriving.

Let’s talk about zucchini muffins

Zucchini muffins, although a total classic, are kind of a weird concept. Like…a squash in a muffin? A green squash in a muffin too?

And then big question I get is – why did do people bake with zucchini?

And the answer is super simple, just like banana, or pumpkin, or any other fruit/veg you see used a lot in baking, zucchini has the amazing ability to add moisture to a baked good, without interfering with the flavor or the structure.

I have a lot of recipes where I use the same concept (ie my Blueberry Cookies or my Oatmeal Cream Pies) but in both those recipes the fruit/veg adds an additional flavor as well as moisture. But with zucchini, you just get the moisture factor! Plus extra veg, so like, what’s not to love?

Ingredients for these mini zucchini muffins

In order to make these the best vegan zucchini muffins possible, I had to play around with the ingredient amounts a bunch. The key thing was to make these muffins the most moist vegan muffins out there, and I think I succeeded with the almond butter, maple syrup and oil combination!

Here’s everything you’ll need to really umph up the moist-factor in these mini zucchini muffins:

• 140 grams all-purpose flour – about 1 cup
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1 pinch of salt
• 2/3 cup maple syrup
• 1/2 cup almond butter
• 1 cup shredded zucchini – 120 grams (before squeezing out the water)
• 3 tbsp Just Egg (vegan egg brand) or 1 egg
• 1/3 cup neutral oil
• 1 tsp vanilla extract optional

Why “Just Egg”?

Now you’ll see I’m using “Just Egg” in this recipe (not sponsored!) and I just started experimenting with it and let me tell you, I absolutely love it.

In this recipe it provides much needed lift, additional moisture and structure. And it acts JUST like an egg (no name play intended, I swear). This is by far the best vegan alternative I’ve found to make super easy vegan zucchini muffins.

But I know it’s not super accessible, so if you don’t have any Just Egg where you are, I recommend making a flax egg with 1 tbsp flax and 4 tbsp water. Or if you aren’t a vegan, you can just use a regular egg to make these mini zucchini muffins. It’s totally up to you!

How to bring it all together

Now that we’ve covered what you need – let’s cover what you need to do. Instructions are below, and the steps could not be easier <3

1. Preheat the oven to 350F.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, salt.
3. Grate the zucchini very finely, and use a paper towel to squeeze out any excess moisture.
4. In a separate bowl, whisk together the maple syrup, almond butter, Just Egg, oil and vanilla. Add in the zucchini and whisk again.
5. In two to three batches, gradually add the dry ingredients into the wet. Whisk until a batter forms.
6. Lightly grease a mini muffin tin (or regular muffin tin) and pour the batter three quarters of the way up each tin.
7. Bake at 350F for 15-17 minutes or until you can pierce them with a toothpick and it comes out clean.
8. Serve whenever!

FAQ

And that’s about it for this recipe! If you have any questions, feel free to leave a comment below. And if you make it and love it, I’d really love if you left a review below <3 It helps the site more than you know. But ofc also tag me in your IG story if you post it! It’s my favorite thing to scroll through all your bakes.

And as always, happy baking!