Vegan Zucchini Muffins Recipe

Introduction

Welcome to a delightful culinary adventure with our Vegan Zucchini Muffins recipe! Perfectly moist and flavorful, these muffins are not only vegan but also packed with wholesome ingredients that offer a nutritious start to your day or a tasty snack. This comprehensive guide will provide you with detailed instructions, measurements, nutritional information, and SmartPoints to ensure you have everything you need for a successful baking experience.

Ingredients

Dry Ingredients:

  • 1 ½ cups all-purpose flour (can substitute with whole wheat flour for added fiber)
  • ½ cup rolled oats
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger

Wet Ingredients:

  • 1 cup finely grated zucchini (about 1 medium zucchini)
  • ½ cup maple syrup or agave nectar (for a less intense sweetness, consider using ¼ cup and adjusting to taste)
  • ¼ cup coconut oil, melted (can substitute with vegetable oil or another neutral oil)
  • 1/3 cup unsweetened applesauce (acts as an egg substitute, adding moisture and binding)
  • 1 tbsp lemon juice (for a hint of brightness and to react with the baking soda)
  • 1 tsp vanilla extract

Optional Add-ins:

  • ½ cup chopped walnuts or pecans (adds a delightful crunch and extra protein)
  • ¼ cup vegan chocolate chips (for a touch of sweetness)
  • ¼ cup raisins or dried cranberries (adds natural sweetness and chewiness)

Instructions

  1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with a non-stick spray to ensure easy removal of the muffins after baking.
  2. Prepare the Zucchini: Rinse the zucchini under cold water and pat dry with a paper towel. Using a box grater or a food processor, finely grate the zucchini. If the zucchini seems watery, gently squeeze it in a paper towel or cheesecloth to remove excess moisture.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Ensure all ingredients are well combined to evenly distribute the leavening agents and spices throughout the batter.
  4. Mix Wet Ingredients: In a separate bowl, combine the grated zucchini, maple syrup, melted coconut oil, unsweetened applesauce, lemon juice, and vanilla extract. Stir until the mixture is well incorporated.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Mix until just combined; be careful not to overmix, as this can lead to dense muffins.
  6. Add Optional Ingredients: If you are including nuts, chocolate chips, or dried fruit, fold them into the batter now. This is the final step before transferring the batter to the muffin tin.
  7. Fill Muffin Tin: Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups. Each cup should be filled about ¾ full to allow room for the muffins to rise.
  8. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs.
  9. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and ensures they maintain their texture.

Nutritional Information

Serving Size: 1 muffin
Yield: 12 muffins

  • Calories per Muffin: Approximately 130
  • Total Fat: 6g
  • Saturated Fat: 4g
  • Cholesterol: 0mg
  • Sodium: 160mg
  • Total Carbohydrates: 19g
  • Dietary Fiber: 2g
  • Sugars: 10g
  • Protein: 2g

Vitamins and Minerals:

  • Vitamin A: 10% DV
  • Vitamin C: 5% DV
  • Calcium: 5% DV
  • Iron: 6% DV

Weight Watchers (WW) SmartPoints

These vegan zucchini muffins are relatively low in SmartPoints, making them a great choice for those following a Weight Watchers plan. Each muffin is approximately 4 SmartPoints, based on standard WW calculations. Adjustments in ingredients (such as using a sugar substitute) may affect the total SmartPoints value.

Additional Tips

  1. Storage: Store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a ziplock bag for up to 3 months. Reheat them in the microwave or oven for a fresh taste.
  2. Flavor Variations: Experiment with different spices or extracts to create your own flavor combinations. Consider adding a pinch of cardamom for a unique twist or incorporating citrus zest for a refreshing flavor.
  3. Dietary Substitutions: To make these muffins gluten-free, use a gluten-free all-purpose flour blend. If you have a nut allergy, omit nuts and substitute with seeds like sunflower or pumpkin seeds.
  4. Adding Protein: For a higher protein content, consider adding a scoop of plant-based protein powder to the dry ingredients or mixing in a tablespoon of chia seeds.
  5. Reducing Sugar: If you prefer less sweetness, reduce the amount of maple syrup and add a bit of stevia or monk fruit sweetener to taste.
  6. Oil Substitution: You can use other oils like avocado oil or light olive oil if you prefer not to use coconut oil.

Conclusion

Our Vegan Zucchini Muffins recipe offers a deliciously nutritious option for those seeking a plant-based, lower SmartPoints snack or breakfast. With its combination of wholesome ingredients and optional add-ins, this recipe provides flexibility to suit various dietary preferences and tastes. Enjoy the baking process and the delightful aroma that fills your kitchen as these muffins bake to perfection!