"Vegan Zucchini Muffins are moist and delicious, easy to make and perfect for a quick and healthy breakfast or snack. I make these healthy zucchini muffins with applesauce as part of my weekly meal prep so we always have a grab and go option, even on hectic weekday mornings or busy afternoons."
- Debra Klein
In a medium bowl, mix shredded zucchini, mashed banana, applesauce, maple syrup and vanilla until well combined.
In a large mixing bowl, stir flour, flaxseed, cinnamon, baking powder, baking soda and salt together. Use a whisk to break up any clumps.
Pour wet ingredients into the dry ingredients and mix until just well incorporated, with no flour at the bottom of the bowl. Gently stir in the walnuts and chocolate chips.
Use a cookie scoop to evenly distribute muffin batter into the lined muffin pan. You will have enough batter for 12 muffins 3/4 filled. Bake for 27 minutes.
Let your healthy muffins sit in the muffin tin until cool enough to handle. Then, transfer to a wire rack to finish cooling. Once cooled, serve them and enjoy!
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.