Vegan Chocolate Chip Zucchini Muffins

Fluffy, sweet, wholesome vegan Chocolate Chip Zucchini Muffins. The perfect grab and go breakfast loaded with healthy ingredients.

This post is sponsored by One Degree Organics, but all opinions are my own.

I get it, convincing people to be excited about whole grains and vegetables can be tough, but I think this recipe might be able to help change their minds on both fronts.

The big thing that has helped me time and time again when meeting with clients is to incorporate the things we want to learn to love with things we already love. It helps to make those ingredients more enjoyable, which will likely increase the chances of those wholesome ingredients being eaten. So, let’s get baking!

Why You’ll Love These Whole Grain Muffins

• They are hearty in all the best ways. Good for your heart and belly because of all the whole grains that provide fiber and other valuable nutrients.
• This recipe yields the perfect fluffy muffins. They get a lovely lift as they bake, which gives them the classic look you see at a bakery.
• These muffins are vegan and use heart healthy ingredients. Between the sprouted oats that provide soluble fiber and extra veggies loaded in each cup, these muffins are packed with heart healthy nutrients in each bite.

Sprouted Grains for Better Heart Health

I love sprouted grains and often will recommend them as an easy way for boosting nutrition in everyday meals and recipes you already love.

A major benefit of sprouted grains is their ability to unlock more nutrients from the grain, which allows for increased absorption. Soluble fiber, an important component of a heart healthy diet, is especially boosted during the sprouting process.

Soluble Fiber and Heart Health

A 2007 study showed that sprouting grains increased the amount of available soluble fiber 3-fold. Increased soluble fiber helps to reduce cholesterol and supports overall heart health.

To reap these benefits, you can simply swap some of your regular grains for sprouted grains like those from One Degree Organics. I personally buy their oats in bulk and use them in oatmeal bowls or oat based desserts.

It’s also great using a product that cares deeply about its sustainable and vegan farming practices and ingredients. All One Degree Organics products are gluten-free, use organic ingredients, and are also third-party certified glyphosate residue free.

Key Ingredients and Substitutions

• Oats: I recommend using rolled oats for this recipe. I used One Degree Organics Gluten-Free Sprouted Rolled Oats to help boost the soluble fiber in these muffins.
• Whole Wheat Pastry Flour: Remember to make sure it says whole wheat “pastry flour” as regular whole wheat flour is very coarse and will make these muffins dense and gritty. Pastry flour will help to make sure your muffins are fluffy. You can also use all-purpose flour or white wheat flour as alternatives.
• Sugar: To lightly sweeten these muffins I recommend either coconut sugar or an organic light brown sugar. Do not swap for a liquid alternative as it will alter the consistency of the batter.
• Apple Sauce: Helps give the muffins structure and keeps them moist making this recipe oil-free.
• Zucchini: I used 1 cup of grated zucchini for this recipe. This was the equivalent of 1 medium sized zucchini. If you are not into zucchini this can be replaced with carrot. If using carrot, I would also pair this recipe with raisins and walnuts in place of the chocolate chips.
• Chocolate Chips: To keep these vegan, use dairy-free chocolate chips or bars. I recommend dairy-free semi-sweet chocolate or dark chocolate as they tend to have more dark cocoa and less sugar.

How to Make Vegan Zucchini Muffins

Start by soaking your oats with plant-based milk. This will help soften the oats and better blend into the batter. As the oats soak, start measuring your dry ingredients. Add the flour, sugar, baking powder, baking soda, salt, and spices to a large mixing bowl and give everything a good mix to combine.

To the dry ingredients, fold in the apple sauce, apple cider vinegar, vanilla extract and shredded zucchini then pour in the soaked oats. Mix until a thick batter develops then fold in chocolate chips.

With a cookie scoop or spoon, evenly pour your batter into a lined or greased muffin tray. I find the cookie scoop really helps keep things from getting messy and ensures even batter distribution.

Place the tray into the oven and bake first at a high temperature and then lower the temperature to completely bake the muffins through. This makes a big difference so don’t skip this step! Once baked, remove your muffins from the oven and allow to cool before serving.

Tips for the Best Vegan Muffins

• Bake the muffins for a few minutes at a higher heat. This tip from Sally’s Baking Addiction has been such a game changer for creating the perfect domed top. The extra lift in the muffin also guarantees a better texture inside.
• Don’t skip soaking your oats. This makes a huge difference to the structure and consistency of the oats. Soaking softens the oats so they blend better into the batter and it also helps to make the batter thicker, which also helps to give the muffin a good rise.
• If you don’t want to see green bits in your muffins, you can peel the zucchini skin before grating it into your batter.

Frequently Asked Questions

Mix-In Ideas

If you want to change up these muffins, try some of the following ideas:

• Carrot Cake Muffins: Replace the zucchini and chocolate chips with grated carrot, raisins, and walnuts.

• Make Into a Loaf: Instead of muffins, add the batter to a loaf pan and bake for 45-50 minutes until the loaf has fully baked.

• Banana Nut Muffins: Replace the apple sauce with 1 mashed banana and add pecans or walnuts.

How to Serve

These muffins are a great grab and go breakfast option or snack option during the day. If you’d like to make them more filling, you can always cut them in half and spread with some nut butter and jam.

I also love including one in a snack box that I pack for myself. It’s an easy way to keep snacks on the ready and I love mixing it up with other heart healthy items like fresh fruit, vegetables, dips and spreads to help keep things interesting.

More Heart Healthy Vegan Recipes to Try

• Quick Sautéed Lentil Bowl
• Black Bean Brownies
• Protein Packed Avocado Chickpea Salad
• Black Bean and Sweet Potato Breakfast Hash
• Winter Farro & Kale Salad

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If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.

★ Catherine

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