These vegan zucchini oatmeal muffins are tender, moist, and so delicious! Made with whole wheat flour and oats for a hearty, wholesome breakfast.
Prep Time35 minutesmins
Cook Time35 minutesmins
Course: Breakfast, Snack
Cuisine: Vegan
Servings: 9muffins
Ingredients
Wet Ingredients
225gramszucchini (about 1 medium)shredded
120grams (½ cup)applesauceor grated apple
45grams (¼ cup)brown sugar
60grams (¼ cup)peanut butter
1tbspground flax/chia seed
90ml (6 tbsp)non-dairy milk
1½tspapple cider vinegar
1tspvanilla extract
80grams (1 cup)oats (quick or rolled)
Dry Ingredients
120grams (1 cup)whole wheat flour
½tspbaking powder
½tspbaking soda
1tspcinnamon
¼tspnutmeg
pinch of salt
½cupadd-ins like chocolate chips/walnuts/raisins
Instructions
Mix wet ingredients: In a large mixing bowl, mix together wet ingredients. Stir until well combined. Let the oats soak in the mixture for 20 minutes to soften.
Preheat oven: While the oats are soaking, preheat oven to 350°F/180°C. Line a muffin pan with 9 muffin cups.
Mix dry ingredients: In a separate bowl, sift in whole wheat flour, baking powder, and baking soda. Add cinnamon, nutmeg, and salt and whisk to combine.
Combine: Add dry ingredients to wet and use a rubber spatula to gently fold together to form a thick batter. Sprinkle add-ins on top and fold the batter a few more times to distribute the add-ins.
Bake: Distribute batter among muffin cups, filling almost to the top. Place in the middle rack of the oven and bake for 35 minutes, or until a toothpick inserted in the center of a muffin comes out without any wet batter.
Cool: Place muffin pan on a wire rack. Let the muffins cool in the pan for 5 minutes, then carefully remove muffins from the pan. Place on wire rack to cool completely.
Store: Muffins can be stored at room temperature (in an airtight container) for the first 24 hours, then store in fridge for up to 3 more days.