Banana Zucchini Muffins Recipe Vegan and Delicious Ideas

Looking for a deliciously moist and wholesome muffin that fits perfectly into your vegan lifestyle? These banana zucchini muffins are just what you need!

Combining the natural sweetness of ripe bananas with the subtle, fresh flavors of zucchini, these muffins are a delightful treat any time of the day. Whether you’re grabbing a quick breakfast on the go, packing snacks for the kids, or simply craving a healthy dessert, this recipe ticks all the boxes.

Plus, they’re made without any animal products, so they’re friendly for vegans and those with dairy or egg allergies.

The best part? These muffins are incredibly easy to make, packed with nutrients, and stay moist for days thanks to the zucchini and banana combo.

You’ll love how they strike the perfect balance between sweet and savory, with a tender crumb that melts in your mouth. Ready to bake some magic?

Let’s dive into this vegan banana zucchini muffin recipe!

Why You’ll Love This Recipe

Not only do these muffins taste fantastic, but they also bring several benefits to your table:

• Vegan-friendly: No eggs, dairy, or animal products, perfect for plant-based diets.
• Moist and tender: The zucchini adds moisture without making the muffins soggy.
• Natural sweetness: Ripe bananas provide natural sugars, so you can use less added sweetener.
• Nutritious: Packed with fiber, vitamins, and minerals from fresh fruit and veggies.
• Easy to make: Simple ingredients and straightforward steps make it beginner-friendly.
• Versatile: Customize with nuts, chocolate chips, or spices to suit your taste.

Ingredients

• 1 ½ cups all-purpose flour (or whole wheat flour for a healthier twist)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional)
• 3 ripe bananas, mashed (about 1 ½ cups)
• 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
• ⅓ cup coconut oil (melted) or any neutral oil
• ½ cup brown sugar (or coconut sugar)
• ⅓ cup plant-based milk (almond, soy, oat, etc.)
• 1 teaspoon vanilla extract
• Optional add-ins: ½ cup chopped walnuts, pecans, or vegan chocolate chips

Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Grater or food processor for zucchini
• Muffin tin (12-cup size)
• Muffin liners or non-stick spray
• Fork or potato masher for bananas
• Whisk or spoon for mixing
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly with oil.
2. Prepare the zucchini: Grate the zucchini finely using a box grater or food processor. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture. Set aside.
3. Mash the bananas: In a large bowl, use a fork or potato masher to mash the ripe bananas until smooth with some small chunks for texture.
4. Mix wet ingredients: Add the melted coconut oil, brown sugar, plant-based milk, and vanilla extract to the mashed bananas. Stir until well combined.
5. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
6. Combine wet and dry mixtures: Slowly add the dry ingredients to the wet ingredients, stirring gently just until combined. Do not overmix; the batter should be slightly lumpy.
7. Fold in the zucchini and optional add-ins: Gently fold the grated zucchini into the batter. If using nuts or chocolate chips, fold them in as well.
8. Fill the muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
9. Bake for 22-25 minutes: Bake until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
10. Cool and enjoy: Let the muffins cool in the tin for about 10 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

“For the best texture, make sure to squeeze out as much moisture as possible from the grated zucchini. Too much liquid can make the muffins dense and soggy.”

Ingredient swaps: Feel free to swap all-purpose flour with gluten-free flour blends or oat flour for a gluten-free version. You can also use maple syrup or agave nectar instead of brown sugar.

Add some crunch: Toasted walnuts, pecans, or sunflower seeds add delightful texture and nutrients.

Spice it up: Add a pinch of ground ginger or cardamom for a warm, exotic flavor.

Chocolate lovers: Add ½ cup vegan chocolate chips or cocoa nibs to the batter for an indulgent twist.

Storage: Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They also freeze beautifully for up to 3 months.

Nutrition Facts

Serving Suggestions

These vegan banana zucchini muffins are wonderfully versatile! Enjoy them warm or at room temperature with a cup of your favorite tea or coffee.

They also pair beautifully with a smear of almond butter or vegan cream cheese for an added boost of flavor and creaminess.

For a more substantial breakfast, serve alongside a fresh fruit salad or a smoothie like the Green Goodness Juice Recipe. If you’re in the mood for a sweet treat, these muffins complement desserts such as the Goat Milk Ice Cream Recipe No Eggs perfectly.

Conclusion

These vegan banana zucchini muffins are a fantastic way to sneak extra veggies into your diet without compromising on taste. They offer a healthy, flavorful alternative to traditional muffins that often rely heavily on sugar and eggs.

With their soft texture, natural sweetness, and subtle spice, these muffins are sure to become a staple in your baking repertoire.

Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your routine, this recipe is approachable and adaptable to your preferences. Don’t forget to experiment with add-ins and spices to make it truly your own.

If you enjoyed this recipe, check out other delicious vegan baking ideas like the Kodiak Banana Muffins Recipe or the Kikkoman Stir Fry Sauce Recipe for more culinary inspiration!

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