These are THEBOMB! This recipe was adapted from AverieCooks.com… She’s awesome & has a lot of great vegan recipes if you’re looking for that.
I came across this recipe a couple years ago when I was doing a produce co-op. I happened to get a lot of zucchinis & needed to find ways to use them. These muffins are so soft & full of flavor – my whole house will devour these 24 muffins in just a couple of days!
Start first by shredding the zucchini and then wrapping the shreds in paper towels to make what looks like a large burrito. Squeeze it a little to help the liquid come out. Set it aside in it’s burrito form & let it rest just like that.
In the bowl of the stand mixer, add the sugars, coconut oil, almond milk, vanilla extract & cinnamon. Mix on low till everything is incorporated nicely (this won’t take more than a couple minutes).
Add the squished bananas & mix again on low for another couple minutes. While the mixer is still running, dump the zucchini in the bowl & let it keep going until everything is well blended.
Now add the flour & baking powder & salt. Mix on low just until incorporated, 30 – 60 seconds. The batter should be nice & thick.
Fill the cupcake liner cups about 3/4 of the way full. This will make 24 gorgeous muffins.
They’re deliciously cinnamony and soft and light and so so so so yummy. Your friends & family will rave & you’ll be praised & loved by all!!
Vegan Banana Zucchini Muffins
Ingredients
- 2 Zucchini, shredded not peeled!
- 1.5 cups Coconut oil, melted
- 1/2 cup Brown sugar
- 4 tbsp Unsweetened almond milk
- 2 tbsp Vanilla extract
- 1 tbsp Cinnamon
- 5 Overripe bananas
- 3 cups All purpose flour
- 2 tbsp Baking powder
- 1 tsp Salt
Instructions
- Preheat the oven to 400. Line 2 muffin tins with paper liners. Shred the zucchini & wrap it in paper towels (burrito style!) & set aside.
- Add the sugars, coconut oil, almond milk, vanilla extract & cinnamon to the bowl of a stand mixer. Mix on low for 1-2 minutes or until well combined.
- Add the mashed bananas to the bowl & continue mixing for another minute.
- While the mixer is still going, add the zucchini & mix for another minute or two. You may have to scrape down the sides of the bowl to make sure all ingredients are incorporated.
- Keeping the mixer on low, add the flour, baking powder & salt. Mix for another 30 – 60 seconds until everything is well blended. You may have to scrape the sides of the bowl again. The batter will be thick!
- Fill the cupcake liners 3/4 of the way full. Bake at 400 for 11 minutes. Without opening the door of the oven, cut the temp down to 350 & bake for another 9 minutes, or until a toothpick inserted in the center comes out clean. Let cool for a few minutes & then DEVOUR!!
