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Vegan Zucchini Muffins

Vegan Zucchini MuffinsScore 100%Score 100%

Vegan Zucchini Muffins

The inspiration for today’s recipe is from Pinterest @theprettybee. Healthy, quick, and tasty. Healthy for the dairy and gluten sensitive belly, as these muffins are dairy free and egg free. Made with almond meal and spelt flour which is lower in gluten than wheat flour. And quick to bake in just 25 minutes. Moist and tasty with a hint of sweet almond flavor. Great for breakfast to go! Great for lunch box treat! This healthy vegan recipe is a keeper!!

Yields: 18

  • 1 ¾ cups white spelt flour
  • ½ cup almond meal
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1½ cups grated zucchini
  • ⅓ cup unsweetened applesauce
  • ¾ cup almond milk
  • ¼ cup safflower or canola oil
  1. Preheat oven to 350 degrees. Line a muffin tin with paper liners
  2. Mix all the dry ingredients in a large bowl.
  3. Add the wet ingredients, including zucchini, do not overmix.
  4. Fill muffin cups ¾ of the way full. Bake at 350 degrees for 25 minutes.
  • Preparation time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes

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About The Author


The author enjoys baking, cooking, and entertaining friends. From Spring luncheons to Sunday dinners, she celebrates loved ones with healthy and nourishing food. And, yes, always ends with a cup of coffee and dessert!

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