Vegan Banana Zucchini Chocolate Chip Muffins


If there is one word that is rarely associated with the food I cook it would be vegan. As a lover of all things meat, cheese, and dairy, I struggle not to use butter in everything. That said, I’m trying really hard to keep to a clean diet. This doesn’t mean not eating the things I love, but rather, eating the best of the things I love. While I’m nowhere near perfect, I’m trying to stick to buying organic free-range meat and dairy.

At the same time, I’m cutting down on my consumption of gratuitous animal products, or animal products that are in something that they don’t really need to be in. I’m not about to try to make an omelet without eggs, but I do know that you can make some damn good muffins without eggs, butter, or any other animal-y bits!

These muffins are healthy, delicious, and add aren’t just good for being vegan – they’re GOOD. The star of the show with these muffins is the banana and zucchini, but the secret agent of deliciousness is the coconut oil. I’ve written about how I’m obsessed with coconut oil, but just to reiterate – IT’S THE BEST. In this recipe, the coconut oil makes the muffins super moist and lends a faint fruity flavor that’s absolutely wonderful.


Vegan Banana Zucchini Chocolate Chip Muffins (makes 12)

  • 3/4 cup granulated sugar
  • 1/4 cup dark brown sugar, packed
  • 1/3 cup coconut oil, ‘melted’
  • 2 tbsp unsweetened almond milk
  • 2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 heaping cup of super overripe mashed banana (about 2 bananas)
  • 1 cup zucchini, grated and with the excess water squeezed out (about 1 medium zucchini)
  • 1 1/2 cups all-purpose white or whole wheat flour
  • 1 tbsp baking powder
  • pinch of salt
  • 1/2 cup mini semi-sweet chocolate chips (optional, vegan if desired)
  • 1/2 cup chopped walnuts (optional)
  1. Preheat oven to 375 F
  2. Combine white sugar, brown sugar, coconut oil, almond milk, vanilla, and cinnamon in a large mixing bowl. Stir until combined.
  3. Stir in mashed banana and grated zucchini.
  4. Add flour, baking powder, and salt and stir until just combined and there are no more streaks of flour.
  5. Fold in chocolates chips and and walnuts (if you want them!) until well distributed.
  6. Lightly grease a muffin tin and portion about 1/4 cup of batter into each muffin thing (is there a word for those?).
  7. Bake for 15-20 minutes until they bounce back when you press the top and are pulling away from the edges.
  8. Let the muffins cool for about 10 minutes before eating. Store in a sealed container at room temperature.

Inspired by the banana zucchini muffins by Averie Cooks

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