Vegan Zucchini Breakfast Muffins

5 from 3 votes

Vegan Zucchini Breakfast Muffins

Made with whole grains and hidden veggies, these vegan zucchini muffins are a wholesome breakfast. Vegan, gluten-free and full of goodness!

Prep Time12

Cook Time18

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: Breakfast, loaves and muffins, Make Ahead, meal prep

Servings:

Ingredients

1 flax egg 1 tablespoon ground flax seed +3 tablespoon warm water
⅓ cup maple syrup
6 tablespoon olive oil
1 teaspoon vanilla extract
2 medium bananas mashed (1.5 cups)
1 + ¼ cup oat flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
2 cup shredded zucchini about 2 medium zucchinis
1 cup dairy free chocolate chips
1 cup chopped walnuts

Instructions

Preheat the oven to 350 F and line a muffin tin with muffin liners.
In a small dish mix together ground flax seed and warm water to create your flax egg. Allow it to sit for 10 minutes to thicken.
Wrap the shredded zucchini in a paper towel or cheese cloth (or use a strainer) to squeeze out excess water.
In a large bowl, beat together flax egg, maple syrup, olive oil, vanilla extract and mashed bananas.
To the same bowl, add oat flour, salt, baking powder and cinnamon. Mix together using a spatula or wooden spoon. Fold in shredded zucchini, chocolate chips and walnuts.
Divide batter amongst 12 muffin cups (about a heaping ¼ cup of batter in each). Bake for 18-22 minutes or until the tops are golden brown and a toothpick inserted into the center of the muffins comes out clean.

Notes

*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.

Nutrition

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