Vegan Zucchini Muffins

Wholesome vegan zucchini muffins that are moist, fluffy and easy to make! These muffins come together in one bowl using common pantry ingredients.

Cuisine American, Vegan

Prep Time 15

Cook Time 25

Total Time 40

Servings large muffins

Calories 324

Author Anthea

Add all the dry ingredients to a large mixing bowl and mix until there are no more lumps. Add all the wet ingredients (including the zucchini) and mix until just combined. If you're using nuts or chocolate chips, add them at the same time as the wet ingredients.
Use an ice cream scoop or a spoon to divide the batter into your muffin pan. The muffin batter should be close to the top of each cup (check the step-by-step images above, note 3).

Using the same bowl, add all ingredients for your crumb topping. Mix with a spoon or your fingertips until combined and the mixture is flaky and crumbly.
Generously sprinkle the crumb topping onto your muffins.

Bake the muffins for 23-28 minutes or until you can insert a toothpick in a muffin and it comes out clean. These muffins are very moist so a few crumbs on your toothpick are fine.
Allow the muffins to cool in the muffin pan for 15 minutes (or until they aren't too hot) then place them on a wire rack.
Enjoy the vegan zucchini muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.
Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. If the crumb topping softens over time, you can reheat them in the oven for 10 minutes at 160°C (320°F) or until heated through.

For the best results, use the spoon and level method to measure your flour. This is where you fluff up the flour in the bag, use a spoon to add flour to a measuring cup, then level it off with a knife. If you use a measuring cup to scoop flour out of your container, it will pack in too much flour and result in dry and dense muffins. It's also difficult to measure zucchini accurately using a cup. For the best results, use the grams measurements.
Gluten-free version: These muffins work well with King Arthur's gluten-free measure for measure flour! The batter is significantly thicker and it's best to bake them for around 27-32 minutes. Other gluten-free flour blends may produce different results.
For the highest muffin tops, I recommend baking 6 muffins at a time in a 12-cup muffin tray. Spacing apart the muffins allows the hot oven air to bake them faster, resulting in higher tops. This means you'll need to bake the muffins in 2 lots.