Vegan Zucchini Raisin Muffins

Close up on a vegan zucchini muffin still in his paper tin and placed on a wooden board. There are fresh zucchinis in the background as well.

Vegan Zucchini Raisin Muffins

These wholesome vegan zucchini raisin muffins are very simple to make, but super moist, nicely spiced and great for breakfast, snack, dessert or to add in kid's lunch boxes. They taste like zucchini bread and are filled with good-for-you ingredients.

Prep Time10

Cook Time19

Total Time29

Course: Breakfast, Snack

Cuisine: American

Keyword: Vegan

Servings: muffins

Calories: 194kcal

Author: Jessica Laroche

Ingredients

2 cups flour all-purpose or white whole wheat
1 tbsp baking powder (not tsp)
½ tsp cinnamon
⅛ tsp nutmeg
½ cup plain vegan milk
½ cup maple syrup
⅓ cup coconut oil refined and melted
1 tsp lemon zest
1 tbsp chia seeds
1 ½ cups zucchini unpeeled and shredded
½ cup raisins

Instructions

Pre-heat the oven to 400º. Line a muffin pan with paper liner.
Start by combining the flour, baking powder, cinnamon and nutmeg in a large bowl. Set aside.
In a medium bowl, combine the milk, maple syrup, melted coconut oil (I simply melt it for about 30-60 seconds in the microwave), chia seeds and lemon zest. Stir well.
Pour the milk mixture over the dried ingredients and combine (do not overmix). Then, add the shredded zucchini and raisins and stir (the batter might look thick, that's normal).
Divide the batter in between the 12 muffin tins and bake for 19 minutes. Enjoy!

Video

Notes

The batter will look thicker and drier then a classic muffin batter, but that's what you are looking for. The shredded zucchini will release a fair amount of moisture that will blend into the batter as it cooks.
The consistency of the batter won't allow you to pour the batter inside the muffin tins. Instead, I recommend you to use an ice cream spoon to divide the batter. Plus, it makes beautiful rounded shaped muffins! No ice cream scoops? Then, simply use a regular spoon!
To be sure you incorporate the right amount of flour, then I recommend you to use a spoon and level method to measure the flour - method described by Love and Lemons).
Storage: Let them cool down completely, then transfer to a air-tight container so they don't dry. Keep at room temperature for 1-2 days, but for longer storage keep them in the freezer. Let them thaw at room temperature.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition