Mini Zucchini Muffins

Mini Zucchini Muffins

It’s zucchini season! Zucchini is one of our favorite summertime vegetables. They are versatile and easy to incorporate into recipes. I'm embarrassed to admit that I recently tasted my first zucchini muffin. Yes, I never ate zucchini in any baked treat. It was so delicious that I asked the pastry chef for the recipe and within minutes he kindly provided me with a list of ingredients and instructions to his mini masterpieces.

As always, I like to modify recipes by adding more nutrient dense ingredients. Instead of cake flour I used whole-wheat flour. Granulated sugar was replaced by low glycemic coconut sugar, and, as an oil substitute, I opted for unsweetened applesauce. I also added flax meal to increase fiber and heart healthy fats.

Since my vegan clients often ask about ideas to help them achieve their daily protein needs, I decided it was time to give aquafaba a try. What is aquafaba? It’s the water used to soak dried beans or pulses. Aquafaba is also the liquid found in canned pulses and packaged tofu. It is typically used as an egg white replacement in various baking recipes. Approximately three tablespoons of aquafaba whisked together into a foam like consistency is equivalent to one egg. I am pleased to report that none of my taste testers could detect an egg replacement in the muffins. Mission accomplished and the muffins still tasted delicious with all the other modifications. Score!

Enjoy these vegan, heart healthy, high-fiber, and high-protein mini zucchini muffins for breakfast or as a nutritious snack. They travel well and stay fresh in an airtight container for 3-5 days.

Mini Zucchini Muffins
(makes 20-22 mini muffins)


  • 3 tablespoons aquafaba, whisked or 1 egg
  • ½ cup unsweetened applesauce
  • 1 cup plain yogurt, vegan or regular
  • 1 teaspoon vanilla
  • 1 large zucchini, grated
  • 1½ cup organic whole wheat flour
  • 1 cup coconut sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon flax meal

1. Preheat oven to 375 degrees Fahrenheit and lightly coat a mini muffin pan with vegetable spray or line with muffin wrappers.

2. In a large bowl combine the wet ingredients and fold in the grated zucchini.

3. In a separate medium sized bowl, mix together the dry ingredients.

4. Carefully combine the dry into the wet ingredients without over mixing.

5. Use a spoon to distribute the muffin dough and fill the cups completely.

6. Bake until muffins are golden brown and a toothpick inserted comes out clean (approximately 8-10 minutes).

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