Vegan Zucchini Bread Muffins

Vegan Zucchini Bread Muffins for when you want a little pocket of zucchini bread goodness on the go! All you need to know is that they’re easy, fluffy, and DELICIOUS! And don’t forget the OH SO IMPORTANT step of thoroughly wringing the excess moisture out of your grated zucchini. This is not a step that you can skip, mkay!?

Author: Food with Feeling

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 muffins

Calories: 154 kcal per serving

Ingredients

1 cup - flour
½ tsp - baking soda
1 tsp - baking powder
1 pinch - salt
½ tsp - cinnamon
5 tablespoons - brown sugar
½ cup - almond milk
3 tablespoons - nut butter
1 tsp - vanilla extract
1 - banana
½ cup - zucchini

Instructions

Pre-heat oven to 350 degrees F. Grease a 6 cup muffin tin.
Place your zucchini in a kitchen towel or paper towels and ring out as much of the moisture as you can. Set aside.
Sift together the flour, baking soda, baking powder, salt, and cinnamon.
Stir in the milk, nut butter, brown sugar, vanilla extract, and mashed banana. Stir until well combined.
Gently fold in the zucchini.
Evenly spoon the mixture into the 6 muffin cups.
Bake in oven for 20-25 minutes or until golden brown.
Let cool slightly and ENJOY!!

Nutrition