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2 muffins stacked on top of each other with tray of muffins and jar of oats in the background.
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5 from 1 vote

Applesauce Zucchini Muffins (Vegan)

Incredibly hearty zucchini applesauce muffins that are irresistibly moist, tender and fluffy! They are the perfect make ahead breakfast or snack for busy weekdays! This one bowl recipe is easy to make, naturally vegan and gluten-free.
Course Breakfast, Dessert, Snack
Cuisine American
Diet Gluten Free, Halal, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 9 muffins
Calories 206kcal
Author Meesha

Ingredients

Wet ingredients

  • 1 cup applesauce store-bought or homemade
  • ½ cup maple syrup (or other liquid sweetener)
  • ¼ cup cashew butter (or other nut/seed butter)
  • 1 teaspoon vanilla extract

Dry ingredients

  • 2 ½ cups oat flour use gluten-free ones if needed
  • cup shredded zucchini (no need to squeeze out liquid)
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon powder
  • ½ teaspoon baking soda

Instructions

  • Preheat your oven to 220C/430F. Line muffin tray with liners or lightly grease with oil.
  • Mix all wet ingredients together in a mixing bowl.
    1 cup applesauce, ½ cup maple syrup, ¼ cup cashew butter, 1 teaspoon vanilla extract
  • Next, add in all dry ingredients. Mix until everything is well combined. The batter will be on the thicker side.
    2 ½ cups oat flour, ⅓ cup shredded zucchini, 1 tablespoon baking powder, 1 teaspoon cinnamon powder, ½ teaspoon baking soda
  • Using a spoon or ice-cream scoop, fill muffin tins with batter about ¾ way full. You should get about 9-10 muffins. Optionally, sprinkle on some oats on top.
  • Fill unused muffin tins with a few tablespoons of water.
  • Bake for 8 minutes at 220C/430F, then reduce temperature to 180C/350F and bake for another 13-18 minutes, or until a toothpick comes out clean when inserted down the middle and muffins are lightly browned.
  • Let muffins cool in pan for 5 minutes, then transfer them to a cooling rack to allow them to cool down further.

Notes

Helpful tips 
  • Use a kitchen scale to weigh out zucchini and flour, if possible for the best result. Simply press the "metric" button above the ingredient list to convert the units to metric. 
  • Avoid overbaking your applesauce zucchini muffins. They might turn dry and crumbly. To test for doneness, simply stick a toothpick down the middle of your muffins. Once it comes out clean, they are done baking.
  • Transfer baked muffins from tin to cooling rack after 5 minutes or so to prevent the gathering of water vapor, which will result in soggy bottoms.
 
Storing - Store muffins in an airtight container, and they can be refrigerated for 4-5 days. Muffins are freezable too. You can either store them in freezer bags or sealed containers before freezing them. They can be frozen for 3 months.
Reheating - If reheating from frozen, let muffins thaw slightly first, about 30 minute to an hour on countertop. You can then proceed heating them in an oven preheated to 180C/350F for 8-10 minutes, or until they are thoroughly warmed.
Or, you could heat them up in a microwave by first thawing muffins using the "defrost" function, then heat on high at 15 seconds intervals.

Nutrition

Calories: 206kcal | Carbohydrates: 34g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 211mg | Potassium: 217mg | Fiber: 2g | Sugar: 14g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 2mg