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5 from 1 vote

Vegan Blender Zucchini Muffins

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 8 muffins
Calories: 240kcal


  • ½ cup unsweetened applesauce
  • ¼ cup plant milk I like soy milk for it's high protein content (which is ideal for texture)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ¼ cup pure maple syrup
  • 2 cups rolled oats certified gluten-free if necessary, such as Bob's Red Mill
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 tablespoons melted unrefined coconut oil
  • 1 cup shredded zucchini measured after squeezed dry
  • ½ cup chocolate chips plus more for topping


  • Preheat the oven to 350°F then grease or line a muffin tin for 8 muffins. You can also make 12 but they will be very small.
  • In a high speed blender, start by layering wet ingredients (minus the coconut oil) closest to the blade. Add the dry ingredients next and the melted coconut oil last. Blend on high for about 20-30 seconds, until smooth.
  • To the blender, add the shredded zucchini and chocolate chips. Stir together by hand until evenly combined.
  • Scoop out the batter into the muffin tin so that each is a little more than 3/4 full (if making 8 muffins). Bake in the oven for 25-30 minutes, until golden brown on the edges. Allow to cool for several hours. I know it will be hard to wait that long but the texture improves the longer they cool.
  • Store leftovers in the refrigerator in an airtight container for up to 1 week or in the freezer for up to 3 months.


Nutrition Facts are for 1 muffin, assuming you make 8 muffins. If you'd like a smaller (and lower calorie) muffin you can make 12.


Calories: 240kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 302mg | Potassium: 283mg | Fiber: 3g | Sugar: 12g | Vitamin A: 66IU | Vitamin C: 4mg | Calcium: 93mg | Iron: 1mg