Vegan Zucchini Muffins
These whole-wheat, vegan, zucchini muffins are naturally sweetened with banana, pineapple, and a hint of maple syrup. Wheat germ adds a boost of plant-based protein and heart-healthy fat.
Have I mentioned that breakfast is my favorite meal of the day?
Oh yeah, by far.
It’s partially due to the time — I’m 100% a morning person — but it’s mostly due to the food. I love breakfast foods. Waffles, pancakes, french toast, etc.
But when I’m racing to get out the door in the morning (which happens frequently these days), I don’t exactly have time to whip up an elaborate meal. I need something quick and portable, that’s still as scrumptious and filling as my preferred breakfast.
Lately, I’ve been deferring to an English muffin and peanut butter on busy mornings, but this week I decided to step it up a bit and try something a little more exciting.
These vegan zucchini muffins are loosely based on a zucchini bread recipe my mom makes that have a secret ingredient: pineapple. This tangy summer fruit adds a hint of sweetness and moisture to these hearty whole wheat muffins.
In order to up the nutrient content of these breakfast muffins, I also added Kretschmer Wheat Germ.
The germ is the portion of the wheat grain that contains the most micronutrients (vitamins and minerals), as well as heart-healthy fat. Just two tablespoons have 13% of your daily value of folic acid.
The germ is removed along with the bran to make white bread. This is why processed white flour is less nutritious than whole wheat, which keeps in the bran and the germ.
Wheat germ is also a great source of plant-based protein, with two grams per tablespoon.
So yeah, these zucchini muffins are not only super tasty, but they’re also incredibly nutrient-dense and will keep you feeling full and energized all morning.
- 1½ cup whole wheat flour
- ½ cup wheat germ
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup pineapple, pureed
- 1 banana, mashed
- 1 tablespoon chia seeds
- 2 tablespoon water
- ¼ cup maple syrup
- ¼ cup unsweetened soymilk
- 1½ cup zucchini, shredded
- ¼ cup coconut oil, melted
- 1 cup walnuts, chopped
- 1 cup chocolate chips
- 1 cup raisins
- Preheat oven to 325.
- Combine all dry ingredients in one bowl.
- Combine wet ingredients in another bowl.
- Mix wet and dry together until just incorporated.
- Fold in toppings.
- Grease a muffin tin or use muffin liners. Distribute batter.
- Add additional crushed walnuts on top for crunch.
- Bake for approximately 25-30 minutes.
Food blogger pro tip — to give muffins that enticing, crumbly look on top, sprinkle some extra crushed walnuts on them right before baking.
Weigh In: What’s your favorite grab and go breakfast? Have you ever made zucchini muffins with pineapple before?
*This post is sponsored by Kretschmer Wheat Germ but all opinions are my own. I thank you for your support of Whitney E. RD-approved partnerships that make this website possible.
Krissy @ Pretty Wee Things says:
Well now these look delicious! And I have a serious love-affair with zucchini!! On my to-make list!
Whitney English says:
You and me both girl! Zucchini is so versatile!
Ann Acri says:
Looks delicious! Can the chia seeds be omitted? Would anything else need to change in the recipe if I did that?
Whitney English says:
Hi Ann! You can replace the chia seeds with an egg or with a “flax egg” which is 1 tablespoon of ground flaxseed and 2 tablespoons water. Hope that helps!
Giselle Rochford says:
Love this pro tip lol. I also like to sprinkle some oats on mine. They crisp up so beautifully :)
Amanda Howard says:
Oh I’m so a morning person too and my favourite meal to eat out is breakfast – it’s the best!
Whitney English says:
Best meal of the day :)
Lauren @ The Bikini Experiment says:
I love breakfast food too especially a good muffin. Great recipe.
Whitney English says:
Thanks Lauren! xo