clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Zucchini Blender Muffins (oil-free, gluten-free, nut-free)

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 10 muffins 1x
  • Diet: Vegan


Extra zucchini from the garden? Make a batch of my vegan zucchini blender muffins! They are also oil-free, gluten-free and nut-free.




  1. Preheat oven to 375 F. Grease or spray 10 cups of a standard size muffin tin.
  2. In a blender or food processor, process the oats, pepitas, syrup, vanilla, salt, nutmeg and apple juice until blended. Transfer to a large bowl and stir in baking soda and zucchini (and optional raisins) until well-blended. Divide evenly between prepared muffin cups, smoothing tops.
  3. Bake in the preheated oven for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes and then remove from tin. Serve warm or cool completely.


Storage: Store the cooled muffins in an airtight container at cool room temperature for 1 day, the refrigerator for 5 days or the freezer for up to 3 months.

  • Category: Muffins
  • Method: Baking


  • Serving Size: 1 muffin
  • Calories: 137
  • Sugar: 10.1 g
  • Sodium: 209.8 mg
  • Fat: 4.2 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 21.6 g
  • Fiber: 2.3 g
  • Protein: 4.3 g
  • Cholesterol: 0 mg

Keywords: muffins, vegan, zucchini, oil-free, gluten-free, blender