These mini vegan Zucchini Oat Muffins are the perfect breakfast or snack. Super moist and great for meal prep.
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Why you will love this recipe
- Amazing Texture and Flavor: These Zucchini Oat Muffins are moist with the perfect amount of sweetness from pure maple syrup and vanilla, moisture and creaminess from the bananas, cashew butter and oats, along with fresh tasty zucchini adding a little vegetable into each bite and best of all no one will even realize they are getting a veggie serving, it tastes amazing.
- Easy to Make: Homemade mini vegan zucchini muffins recipe is easy to make and the cleanup is quick and easy.
- Vegan: Yes, these perfectly moist, tender, tasty oatmeal zucchini muffins are vegan and they are so perfect no one would even think these delicious mini muffins are vegan.
- 8 Ingredients: That’s right these zucchini oatmeal muffins only need 8 ingredients which you might have on hand already.
- Meal Prep: This zucchini oatmeal banana muffins recipe makes about 20 mini muffins and you can easily double this recipe and have some premade vegan zucchini muffins in the freezer to grab and thaw out easily. Make sure you use an airtight container it will last about 2-3 months in freezer.
Check out some more Vegan Mini Oat Muffins.
Ingredients
Be sure to take a look at the recipe card below for a full list of ingredients and quantities to make these vegan Zucchini Oat Muffins.
- Old Fashioned Rolled Oats Be sure to use rolled oats, do not use quick oats as they are too mushy.
- Cashew Butter: I like cashew because it's a very mild flavor.
- Pure Maple Syrup: Be sure it's pure without added sugars or preservatives.
- Coconut Oil: Adds moisture to these vegan zucchini oat muffins.
- Mashed Banana: Holds everything together and adds moisture.
- Zucchini: The flavor of the muffin.
Variations
- Regular Muffins: This vegan zucchini muffins recipe is mini muffins, if you’d like larger regular size muffins you can certainly make them larger using a cup cake size pan, bake them for 17 minutes and check them by inserting a toothpick in the center of one to check for doneness and then adjust the timing from there, it will take a little longer to bake.
- Cashew Butter: There is cashew butter in this zucchini banana oat muffins recipe but you can swap it out with another nut butter like almond butter or sunflower butter correct it will change the taste and flavor a little.
- Chocolate Chips: If you’d like the taste of a chocolaty flavor in these vegan zucchini muffins feel free to add some chocolate chips in the mixture and also sprinkled on top, be sure to grab vegan chocolate chips, it'll taste amazing, you'll have a vegan zucchini chocolate chip muffins.
- Add a little crunch: Easily change the texture by adding a little crunch to these oat zucchini muffins by adding your favorite nuts, generally hazelnuts, walnuts, pecans, pistachios or cashew or any of your favorite nuts, I’d chop the nuts up before adding though.
How to make Zucchini Oat Muffins
Prep: Pre heat the oven to 375° F and geese a muffin tin (I used a mini muffin tin but regular size muffins is optional you'll get about 6 muffins). Next add your old fashioned rolled oats in a blender or food processor and pulse/blend until broken up into a rough flour consistency, set aside. Grate your zucchini and set aside.
Step 1: Next add the wet ingredients mashed and measure banana, maple syrup, cashew butter, melted coconut oil vanilla and whisk together.
Step 2: Then fold in the oats and baking powder.
Step 3: Then fold in the grated zucchini.
Step 4: Using a small spoon or a 1 ounce cookie scoop add the batter to the greased muffin tin holes. Bake for 17 minutes, let cool 10 minutes before removing from the muffin tin. Store in a container on the counter for 3-4 days or freeze up to 3 months.
Expert Tips
- Oats: Do not use quick oats for this vegan zucchini recipe, the quick oats will not work correctly in this recipe. What I used was organic old fashioned rolled oats, gluten free for this vegan zucchini muffins recipe, just be sure your grabbing old fashioned rolled oats.
- Banana measurement: Yes, to ensure correct measurement it’s definitely important you mash out the bananas first before measuring them for this banana zucchini oatmeal muffins recipe.
- Anytime you’d like: Perfect vegan banana zucchini muffins to grab when ever you would like breakfast, lunch, after dinner treat or a snack anytime of the day, these delicious muffins are also great with a glass of homemade oat milk or almond milk.
- Storing: You can store these Zucchini Oat Muffins at room temperature for 2-3 days in a sealed container on the counter, refrigerator for 5-7 days or put them right into the freezer in an airtight container and they’ll last for 2-3 months, than just let them thaw out in the fridge overnight.
Recipe FAQs
There are many reasons this can happen, under cooking, measuring, is a couple reason, be sure your following the recipe directions. Before removing muffins from the oven poke a toothpick in the center to be sure it’s not wet, to much of any ingredients can also effect the muffins texture.
Generally muffins have other ingredients than cupcakes, usually cupcakes have higher levels of fat and sugar and muffins usually have more nuts, fruits and less sugary ingredients, but that’s not always the case, you need to look at the ingredients in the muffins and the cupcakes to be sure.
Each recipe will let you know how long the muffins are good for, generally most muffins are good in a sealed container in the fridge for 5-7 days. For this recipe it’s 5-7 days in a sealed container.
More Vegan Muffin Recipes
Zucchini Oat Muffins
Ingredients
- ¾ cup mashed ripe banana (225 grams)
- ½ cup pure maple syrup (170 grams)
- 4 tablespoons coconut oil (melted - 59 ml)
- 1 ½ tablespoons cashew butter (45 grams)
- 1 ¼ cups old fashioned rolled oats (processed into chunky flour - 191 grams)
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- ½ cup zucchini (grated)
Instructions
- Prep: Pre heat the oven to 375° F and geese a muffin tin (I used a mini muffin tin but regular size muffins is optional you'll get about 6 muffins). Next add your old fashioned rolled oats in a blender or food processor and pulse/blend until broken up into a rough flour consistency, set aside. Grate your zucchini and set aside.
- Next add the wet ingredients mashed and measure banana, maple syrup, cashew butter, melted coconut oil vanilla and whisk together.
- Then fold in the oats and baking powder.
- Then fold in the grated zucchini.
- Using a small spoon or a 1 ounce cookie scoop add the batter to the greased muffin tin holes. Bake for 17 minutes, let cool 10 minutes before removing from the muffin tin. Store in a container on the counter for 3-4 days or freeze up to 3 months.
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