Vegan Zucchini Banana Muffins: I went to the local farmer's market over the weekend and got a huge basket of locally grown, farm fresh fruits and vegetables.
I could clearly notice the difference between the zucchinis, blueberries, strawberries and cauliflower which we got in the market and which we usually get from the grocery stores. The zucchini especially looked so firm and fresh. I tried a couple of new recipes with it and for the leftover wanted to bake something for my sister-in-law to take back home with her.
I had some ripe bananas too. So wanted to incorporate both bananas and zucchini in the recipe. It had to be easy to pack and carry with her. Either zucchini bread or muffins seemed to be a good option. I have a double chocolate zucchini banana muffin recipe here already.
Since my sister-in-law is not much of a chocolate fan, so went ahead and made these plain, no egg zucchini banana muffins. I added chocolate chips for one half of the batter for the kids and chopped walnuts for the other half. You may choose to add either one or both to suite your needs and taste.
Step-by-Step Instructions
Here are the step-by-step instructions for making these vegan zucchini banana muffins:
1. Preheat the oven to 375F/190C.
2. Grate the zucchinis, squeeze the water our in batches and reserve the water.
3. In a large bowl sift together the dry ingredients and keep it aside.
4. In a measuring cup, measure almond milk and stir in the vinegar and mix well.
5. Let it curdle while you mash the bananas and mix the rest of the wet ingredients listed in a medium size bowl.
6. Add the wet mix into the dry flour mix.
7. Add the shredded zucchini. Mix together. If you feel the batter is a bit thick add the reserved zucchini water like I did.
8. Once the batter is ready, add in the chopped walnuts.
9. Now add in the chocolate chips. I divided the batter in half and added chocolate chips in one and walnuts in another. You can add both as well.
10. Line a muffin tin with paper liners and lightly grease it with non-stick cooking spray.
11. Scoop out about ⅓rd of a cup of batter and fill out the lined muffin tin. Top it with chocolate chips/walnuts.
12. Bake for 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
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Recipe
Vegan Zucchini Banana Muffins
Ingredients
DRY INGREDIENTS:
- 2 cups whole wheat pastry flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
WET MIX:
- ½ cup almond milk
- ½ teaspoon apple cider vinegar white vinegar can be used
- ½ cup banana mashed, 2 medium size
- ¼ cup avocado oil or any oil should be fine
- ¼ cup maple syrup honey is also ok for non-vegan
- ¼ cup coconut palm sugar can use brown sugar
- 1 teaspoon vanilla extract
ADD ONS:
- 2 cups zucchini grated (optional: carrots, apple, pear)
- ½ cup vegan semi-sweet chocolate chips
- ½ cup walnuts chopped
Instructions
- Preheat the oven to 375F/190C. Line a muffin tin with paper liners and lightly grease it with non-stick cooking spray.
- Grate the zucchinis, squeeze the water our in batches and reserve the water.
- In a large bowl sift together the dry ingredients and keep it aside.
- In a measuring cup, measure almond milk and stir in the vinegar and mix well. Let it curdle while you mash the bananas and mix the rest of the ingredients listed under the Wet Mix in a medium size bowl.
- Once the almond milk looks curdled mix in that too. Sometimes it might not look curdled, but that's fine. Just go ahead and stir it in.
- Add the wet mix into the dry flour mix and also the shredded zucchini. Mix together. If you feel the batter is a bit thick add the reserved zucchini water like I did. If you don't have the water add plain water/milk in small increments.
- Once the batter is ready, add in the chocolate chips and/or walnuts. I divided the batter in half and added chocolate chips in one and walnuts in another. You can add both as well.
- Scoop out about ⅓rd of a cup of batter and fill out the lined muffin tin. Top it with chocolate chips/walnuts.
- Bake for 20-25 minutes or until a toothpick inserted in the center of the muffin comes out clean.
- Remove from oven and let it cool on a wire rack for at least 10 minutes. After that remove the muffins from the tin and cool it completely on the rack before storing it in an air tight container. These muffins should store well in the freezer.
Nutrition
Kassie says
Can I use all purpose flour instead of whole wheat pastry flour?
Madhuram says
Yes, you can, Kassie.
Rozzi says
One of the hands down best muffins I’ve ever made (and I have made a LOT). No exaggeration. Zucchini in baking is so good! Super light and fluffy and basically perfection. Only changes I made were to reduce the cinnamon as I can find it overpowering, and added a bit extra baking powder. Will definitely make again!
Madhuram says
Thanks a lot for the feedback, Rozzi.
Raj JSK says
nice post dear and your dish is so delicious thanks for sharing.......
Madhuram says
Thanks Raj.