Can I make these muffins ahead of time?

You can prepare the muffin batter ahead of time and store it in the refrigerator for up to 24 hours. When you're ready to bake the muffins, scoop the batter into the pan and bake as directed.

Can I make these muffins gluten-free?

You can make them gluten-free by using gluten-free flour.

Can I add other ingredients to the muffins?

Feel free to customize the muffins by adding ingredients like diced bell peppers or chopped spinach. Just ensure the additional ingredients complement the overall flavor profile.

How long do these muffins stay fresh?

These muffins stay fresh for about 3-4 days when stored in an airtight container at room temperature. If you prefer to keep them longer, refrigerate them for up to a week.

Can I make mini muffins or extra large muffins instead of regular-sized ones?

Adjust the baking time accordingly, as mini muffins require less baking time, and extra large muffins require more time. Monitor them and perform the toothpick test to determine when they are fully cooked.

Savory Vegan Zucchini Muffins

Description

If you're looking for a new and delicious way to incorporate your bountiful harvest of zucchini into your meals, look no further than these delicious, savory, vegan zucchini muffins.

Ingredients

Units Scale

2 cups all-purpose flour (300 g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (or to taste)
1/4 teaspoon black pepper
1 bag of vegan Cheddar shredded cheese (7 ounces)
2 cups shredded zucchini (~ 2 zucchini or 300 grams)
1/4 cup of sun-dried tomatoes
3/4 cup scallions, chopped
1 cup plant-based milk
2 tablespoons apple sauce
1 tablespoon apple cider vinegar
2 tablespoons roasted and salted pumpkin seeds

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Instructions

Prepare the Vegetables: Shred the zucchini and chop the scallions. Set aside.
Preheat the Oven: Set the oven to 400°F (200°C) and begin to grease a muffin tin with non-stick cooking spray.
Combine Dry Ingredients: In a large bowl, combine the flour, baking powder, baking soda, salt, Italian seasoning, black pepper, red pepper flakes, and vegan shredded cheese.
Combine Wet Ingredients: Mix zucchini, sun-dried tomatoes, scallions, milk, apple sauce, and vinegar.
Combine the Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir until combined and the flour is well incorporated.
Prepare Muffins: Spoon the batter into the muffin tin, filling each muffin cup about 3/4 - to the top full. Top with a little extra red pepper flakes and pumpkin seeds.
Bake: Bake the muffins for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for 5 minutes, then remove them and transfer them to a wire rack to cool before enjoying.

Notes

No need to squeeze out the moisture from the zucchini for this recipe. The moisture helps to create a moist muffin.

I use sun-dried tomatoes in oil and chop them into very small pieces to spread out the flavor.

Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: breakfast, lunch, brunch, snack
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 152
Sugar: 2
Sodium: 509
Fat: 4
Saturated Fat: 1
Carbohydrates: 24
Fiber: 2
Protein: 3
Cholesterol: 9.6 mg