Vegan Zucchini Streusel Muffins

These vegan zucchini streusel muffins are fluffy, melt-in-your mouth perfection. 

Made with just a few pantry staples, these easy zucchini muffins take just 20 minutes to prep. Which means you’ll have fresh warm muffins in under an hour. Ummm, how freakin good does that sound?! 

Not only that, I’ve tried to make these muffins as healthy as possible, while still making them taste like dessert. Instead of using oils, cane sugar and butter, I’ve swapped those ingredients out for tahini, applesauce and coconut sugar. To make these vegan muffins oil-free and refined sugar-free! 

Zucchini streusel muffins ingredients 

Keep in mind that the full recipe for these healthy vegan zucchini muffins is in the recipe card below. 

• Zucchini: Duh! Pro tip for these muffins is to grate the zucchini on the smallest part of the grater. That way you won’t even see any zucchini bits in the muffins. 
• Spelt flour: because obviously you’ll need flour to make muffins. If you’re gluten-free you can use a 1:1 gluten-free flour instead. 
• Applesauce: Lightly sweetens the muffins and adds some extra flavor. If you don’t have applesauce, mashed banana also works great as a substitute. 
• Tahini: Nope, you can’t taste the tahini in the muffins! 
• Coconut sugar: I love the brand Big Tree Farms, linking the coconut sugar I buy here. 
• Vanilla: While the vanilla is optional, it adds another layer of flavor that makes the muffins extra good. 
• Salt: Don’t skip this, just add that salt!

Tips for perfect vegan muffins 

Making perfect muffins is daunting, I know! So I’ve rounded up a few of my top tips for getting the perfect domed muffin top and fluffy inside. So get your pencil out! 

• Use the applesauce and tahini: the combination of both the tahini and applesauce ensures that the muffins are fluffy, moist and hold together. 
• Don’t overmix the batter, like seriously, don’t do it. Over mixing your batter can make dense, dry muffins. So when you’re adding the flour into the wet ingredients, simply fold it into the batter until just combined! 
• If you choose to not top the muffins with the streusel, sprinkle a little extra coconut sugar on top. It’ll give the muffins that crunchy top that is classic to all bakery style muffins! 
• Lastly, here is the key to getting that big fluffy muffin top. I like the line the muffin pan with muffin liners, spray them (this ensures that the muffins won’t stick to the paper) and fill the liners up almost to the top. This will ensure that the muffins dome when they bake. 

What muffin tin should you use?

I usually make these muffins in a standard muffin tin, but you can also use a mini muffin tin or a jumbo one. Keep in mind that the cook time will differ based on the muffin tin size. 

How to store these zucchini muffins

Zucchini muffins are best eaten straight outta the oven. Like is there anything better than a warm freshly baked muffin? NO! 

That said, if you don’t want to eat 12 muffins in one sitting, you can store them in a sealed container for up to 2 days or in the refrigerator for one week! 

Oh and if you’re storing these muffins, make sure to reheat them. Simply pop them in the toaster oven OR cut the muffin in half and pop it on a griddle or pan with a little vegan butter!

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