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
- 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.
I love these, the only problem is I don’t have time to get them ready for tomorrow morning!
I was extremely disappointed in this recipe…. the ingredients just didn’t come together in consistency….and at the end of the baking time the muffins were very ‘mushy’ with only the tops being “fully done”. I even baked them for a few more minutes but nothing changed. I dumped them all in the disposal. I’m wondering if there was too much liquid in the recipe which was increased by the grated zucchini which I didn’t drain. Will be interested to see if you have any suggestions for improvement….
Hi Carol, I found that draining the zucchini didn’t make much of a difference either way so I didn’t put that step in the recipe. I suppose zucchini can vary however. I’ll have to try it a few more times and see. So sorry your batch didn’t turn out!
Fantastic recipe. My whole family loved it
Yay! Thanks Natasha!
Can they be refrigerated or frozen?
Hi Michelle, I have frozen them with great results.
I’m confused about the topping for this zucchini muffin recipe. It says “3 tablespoons for topping” but 3 tablespoons of what? Is it rolled oats?
Yes, oats! So sorry, that was a typo. I’m glad you asked; fixed now!
Can I replace maple syrup with agave or honey? Do you think it would be a 1-to-1 trade?
I think that should work fine (please report back after you try it)! Yes, a 1-to-1 trade. 🙂
These are great!!! I made two batches in the last week. I added almonds and blueberries to the second batch 🙂 Yum!
Hi Karen – I would love to try out your recipe! Do you squeeze out all water from the shredded zucchini before mixing with other ingredients?
Also can you please share your zucchini muffins recipe with bananas and coconut oil as well?
Hi Vanysa, no, I don’t squeeze the zucchini first; the recipe takes into account the additional moisture the zucchini adds. Okay, I will revisit the banana zucchini muffin recipe and post it soon! 🙂
The muffins turned out great! My kids love them even though they dislike zucchini haha!
Looking forward to banana zucchini muffin recipe!
I’m a type 2 diabetic how do I substitute for the brown sugar or pure maple syrup.. Thank you…
These turned out pretty badly using coconut oil and maple syrup. They were really flat and rubbery. I’ve made vegan banana muffins before that were amazing so I was surprised. Second batch I added baking soda and at least they rose a bit
I just made these- tweeted it just a bit. Added the dark brown sugar instead of maple. I also added about 2 extra tablespoons of applesauce. I then added a cup of raisins with zucchini and folded in. The truck to great muffins is not to over mix. Use a rubber spatula and just fold all together. Anyway – they camevout awesome. Love these. Moist, sweet and perfect texture…. my new go to recipe…..
love the addition of raisins!
Absolutely love this recipe- I also had raisins. Now a family, friend and neighborhood favorite !!!