Vegan Blueberry Zucchini Muffins

Name: Vegan Blueberry Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 1/2 cup applesauce; 1/4 cup canola oil; 1/4 cup unsweetened almond milk (or your milk of choice); 1 tablespoon lemon juice; 1 teaspoon vanilla; 1 cup shredded zucchini, packed and squeezed to drain excess water; 1/2 cup fresh blueberries

35 minutes

vegan 2 comments

This delicious vegan blueberry zucchini muffin recipe makes irresistibly moist, light muffins that will have you longing for seconds. At 140 calories and 10 grams of sugar each, these muffins are healthier than most.

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Vegan Blueberry Zucchini Muffins

This vegan blueberry zucchini muffin recipe is our beloved chocolate chip zucchini muffin‘s cousin. These muffins are light and moist, and it’s hard to eat just one. Minor changes to our original recipe include replacing the egg with additional applesauce and adding baking powder. The extra applesauce enhances the flavor and goes wonderfully with the blueberries. This recipe is definitely a keeper not only because it is vegan, but also because it is on the healthier end of the muffin spectrum. So, go ahead and indulge.

The recipe below makes one dozen muffins, each with 140 calories, 10 grams of sugar, 5 grams of fat, and 23 grams of carbohydrates. We hope you enjoy these delicious muffins!

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Vegan Blueberry Zucchini Muffins

(7 votes, average: 4.14 out of 5)

Yield: 1 Servings

Prep Time: 15 minutes – Cooking Time: 20 minutes

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup applesauce
1/4 cup canola oil
1/4 cup unsweetened almond milk (or your milk of choice)
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup shredded zucchini, packed and squeezed to drain excess water
1/2 cup fresh blueberries

Instructions

Shred zucchini manually or with a food processor. Once shredded, squeeze to remove excess water. Measure out a full, packed cup. I err on the side of more rather than less.

Preheat the oven to 350 degrees Fahrenheit.

In a mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, and salt).

In a separate bowl, combine applesauce, oil, almond milk, lemon juice, and vanilla. Stir until combined.

Mix the dry ingredients in, stirring until combined.

Fold in the shredded zucchini and blueberries.

Oil a 12-cup muffin pan and then evenly distribute the batter. Muffin cups should be about two-thirds full.

Bake for 18-21 minutes. You can check for doneness by inserting a toothpick into the center of a muffin. When it comes out clean, they are done. Remove from the oven and let cool in the pan for about 3-5 minutes. Then, remove muffins from the pan and finish cooling on a rack.