These vegan zucchini muffins are spicy, soft, and comforting. The zucchini keeps them moist and adds a nutrient boost, and the streusel topping and cinnamon give them that extra something special.

Let's talk about the recipe!

Ingredients

• Plain flour
• Granulated sugar
• Baking soda
• Salt
• Cinnamon
• Grated zucchini
• Extra virgin olive oil or melted coconut oil
• Vanilla
• White vinegar
• Cold water

Mix the Dry Ingredients

Preheat the oven to 350f. Stir together the flour, sugar, baking soda, salt, and cinnamon.

As always, we're going to mix our dry and wet ingredients separately to ensure everything is properly combined! Even distribution is key and while this does make an extra dish, it makes much better muffins.

Mix the Wet Ingredients

In a separate bowl, whisk the zucchini, olive oil, vanilla, vinegar, and water.

If you've seen many of my recipes, you'll know that I not only have a fondness for muffins, but I almost always use olive oil for them! Because olive oil is liquid at room temperature, the muffins are going to stay much softer, and taste fresh for longer. Olive oil is also nutrient-dense and one of the best fats for you!

Side note - you don't need to dry your zucchini for this recipe.

Combine the Batter

Stir together the wet and the dry ingredients. Spray a muffin tin with non-stick spray. Fill each section with 1/3 cup of the batter.

Just the usual key points here - don't overmix your batter and don't overfill your muffin tin! Now, this recipe isn't particularly prone to sinking, but it is a very hydrated batter so it can end up under-baked if your muffin tin is full to the brim. As for not overmixing, that's important for most cake and muffin recipes to avoid making the batter too dense!

Make the Streusel and Bake

Stir the olive oil, flour, and sugar until clumps form. Spoon streusel on top of each muffin, sprinkle with cinnamon and bake for 20 minutes. Remove the muffins from the oven and let cool for 10 minutes. Remove from the muffin tin and allow to cool completely.

Typically, streusel is made with butter, but any oil works just fine and since we want these to be vegan-friendly, we're going to steer clear of butter here. Just mix all of the ingredients and sprinkle liberally on top!

Vegan Zucchini Muffins with Cinnamon Streusel

Download the recipe here

Servings: 12

Active time: 10 minutes

Total time: 30 minutes

Ingredients:

For the Muffins

• 1 1/2 cups plain flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 1/2 Tbsp cinnamon
• 1 1/2 cups grated zucchini
• 5 Tbsp extra virgin olive oil or melted coconut oil
• 1 tsp vanilla
• 1 Tbsp white vinegar
• 1 cup cold water

For the Streusel

• 2 Tbsp extra virgin olive oil or melted coconut oil
• 1/4 cup plain flour
• 1/4 cup granulated sugar

Method:

For the Muffins

1. Preheat the oven to 350f. Stir together the flour, sugar, baking soda, salt, and cinnamon.
2. In a separate bowl, whisk the zucchini, olive oil, vanilla, vinegar, and water.
3. Stir together the wet and the dry ingredients. Spray a muffin tin with non-stick spray. Fill each section with 1/3 cup of the batter

For the Streusel

1. Stir the olive oil, flour, and sugar until clumps form. Spoon streusel on top of each muffin, sprinkle with cinnamon, and bake for 20 minutes.
2. Remove the muffins from the oven and let cool for 10 minutes. Remove from the muffin tin and allow to cool completely.

See Nutrition Info

Nutrition Facts
Servings: 12
Amount per serving
Calories	220
% Daily Value*
Total Fat 8.4g	11%
Saturated Fat 1.2g	6%
Cholesterol 0mg	0%
Sodium 300mg	13%
Total Carbohydrate 36g	13%
Dietary Fiber 1.1g	4%
Total Sugars 21.2g
Protein 2.1g
Vitamin D 0mcg	0%
Calcium 14mg	1%
Iron 1mg	5%
Potassium 62mg	1%

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About the Author

Hi! I'm Alexandra Massengale, and I've been cooking and baking for over 12 years. My passion is making cheap, convenient, nutrient-dense food that still tastes amazing, and helping to perpetuate healthy eating habits without perpetuating diet culture. I want you to find recipes that make your body and heart happy, without putting any food off limits or making you feel guilty for loving delicious things.

By Alexandra Massengale