Fluffy Vegan Zucchini Muffins (Gluten-Free!)

If you’re looking for a muffin that’s equal parts healthy, satisfying, and absolutely delicious, these Vegan Zucchini Muffins are your new go-to. They’re naturally gluten-free thanks to almond and coconut flours, lightly sweetened with maple syrup, and packed with shredded zucchini for a dose of veggies (without tasting like it!).

Whether you’re prepping for a grab-and-go breakfast, a wholesome snack, or even a plant-based treat for a brunch table, these muffins have got you covered.

🧁 Why You’ll Love These Muffins

  • 100% plant-based and gluten-free
  • Naturally sweetened—no refined sugar
  • Light, fluffy texture with a moist crumb
  • A sneaky way to add more veggies into your day
  • Freezer-friendly and perfect for meal prep

🛒 Ingredients You’ll Need:

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 3 medium zucchinis, shredded & moisture squeezed out
  • 1/4 cup unsweetened applesauce
  • 1/4 cup melted coconut oil (or any neutral plant-based oil)
  • 1/4 cup maple syrup (or a sugar-free alternative if you prefer)
  • 1 tsp vanilla extract
  • Zest of 1 lemon (optional, but adds a fresh zing!)
  • Egg substitute for 3 eggs (flax or chia eggs work perfectly)

🧑‍🍳 How to Make Them:

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray them.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, combine the zucchini, applesauce, coconut oil, maple syrup, vanilla, and lemon zest.
  4. Prepare your egg substitute (typically 1 tbsp ground flaxseed + 2.5 tbsp water = 1 flax egg; multiply by 3).
  5. Stir the flax or chia eggs into the wet mixture and mix thoroughly.
  6. Fold the wet ingredients into the dry mixture until just combined—don’t overmix!
  7. Spoon the batter into the muffin tin, filling each cup about ¾ full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let them cool in the pan for 5 minutes before transferring to a wire rack.

💡 Pro Tips:

  • Squeeze your zucchini well! Too much moisture will make the muffins soggy.
  • Want a little crunch? Add chopped walnuts or pecans to the batter.
  • These muffins freeze beautifully—just pop one in the microwave for a quick snack anytime.