Vegan Zucchini Applesauce Muffins
It’s the time of year where zucchini is IN YOUR FACE everywhere you turn. And especially in the garden. Every day a new one emerges, and if you miss a day, God forbid, you’ve got a firelog-size giant on your hands.
The zucchini onslaught is a blessing and a curse. I mean, we all love zucchini, right? But yeah, after a solid month of the stuff, it can get a little wearing.
These Vegan Zucchini Applesauce Muffins though, these work for me long after I’m officially over zucchini for the year. I guess because, with their cinnamon, they taste a bit like fall. And this time of year, I’m secretly starting to feel ready for it.
And I guess also because the zucchini is tucked in there, but it’s not FULL-ON ZUCCHINI ATTACK! Which is cool. Because, yeah, I am getting enough of that in my garden.
Zucchini muffins are among my favorite kinds of muffins, so I thought I’d work on a vegan version that’s a bit healthier than the norm. I actually developed two versions – one had banana, brown sugar, and coconut oil. This one boasts applesauce, pure maple syrup, and canola oil. Both have their merits, but for me, applesauce edged out banana ever so slightly. I sent a few of each batch home with a good friend, and she prefers the banana. So I’ll have to share that one at some point too.
Anyway! These are super moist muffins, with hearty oats, lots of flavor, but not very much oil. No heavy feeling after eating one. Love it.
So don’t give up on zucchini yet! Make these muffins happen first.
Vegan Zucchini Applesauce Muffins
These moist and hearty muffins make the most of summer’s zucchini bounty. Perfect for vegans AND those who really want muffins but just realized they’re out of eggs (one of the great things about vegan muffins!)
- 2 tablespoons ground flaxseed
- 1/3 cup water
- 2 cups (250 grams) white whole wheat flour or all-purpose flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened applesauce
- 1/3 cup canola oil (can sub melted coconut oil)
- 1 cup unsweetened almond milk
- 1/2 cup pure maple syrup (can sub dark brown sugar)
- 1 cup grated zucchini
- 3 tablespoons rolled oats
- 2 teaspoons brown sugar
- 1/4 teaspoon ground cinnamon
- Preheat oven to 375 degrees Fahrenheit. Grease the cups of a standard-size muffin pan – either with oil or your favorite non-stick spray.
- Add the ground flaxseed and the water to a medium bowl. Whisk together and let sit for at least 5 minutes.
- Add the flour, oats, baking powder, salt, and cinnamon to a large bowl. Mix together with a whisk until blended.
- Add the applesauce, canola oil, almond milk, pure maple syrup, and vanilla extract to the flaxseed mixture. Mix well.
- Pour the wet ingredients over the dry ingredients. Mix just until blended. Fold in the zucchini.
- Divide the batter between the 12 muffin cups. I like to use an ice cream scoop for this – so easy!
- Make the topping. In a small bowl, mix together the oats, brown sugar, and cinnamon. Sprinkle it over the muffin batter in the cups.
- Bake until the tops spring back when poked and a toothpick inserted into the muffin centers comes out clean, 15-18 minutes.
- Remove from oven and let cool in the pan for about 5 minutes. Transfer muffins to a wire rack to cool. Serve.
- Muffins keep at room temperature in an airtight container for 2-3 days.