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Vegan Banana Zucchini Muffins

Deliciously soft & flavorful muffins you'll want to have on hand all the time!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 400.  Line 2 muffin tins with paper liners. Shred the zucchini & wrap it in paper towels (burrito style!) & set aside. 
  2. 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. 
  3. Add the mashed bananas to the bowl & continue mixing for another minute. 
  4. 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. 
  5. 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!
  6. 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!!  

Notes

If I have overripe bananas that can't stay on the counter any longer, I add them to a freezer bag (peel & all!) and keep them in the freezer until ready to use. They don't look pretty but they last a long time & maintain their very banana-ness. When ready to use, just thaw, then make a hole in the peel & squeeze out the "meat". These are PERFECT for baking anything that calls for bananas.