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Vegan Blueberry Zucchini Crumble Muffins

Imagine a delicious zucchini bread and a blueberry muffin had a love child… that’s pretty much exactly what these muffins are like. Truly the best of both worlds!

Being a huge fan of baked goods, i’m currently obsessed with these muffins because not only are they vegan, but they are also gluten free, paleo and refined sugar free too!

These are great for a quick breakfast or a healthy snack. Im already on my second batch this week because my family just gobbles them up. Im totally okay with it though because I love that I can use up the fresh blueberries and zucchini from the summertime.

If you are a sucker for a crumbly top like i am, you will definitely love these muffins. Give them a try and let me know what you think. 🙂

Vegan Blueberry Zucchini Crumble Muffins

These vegan blueberry zucchini crumble muffins are like a delicious zucchini bread and a blueberry muffin had a love child! They are super easy to make and great for breakfast or a healthy snack. The whole family will love them, and wont even know they are vegan, gluten free and refined sugar free!
Prep Time20 mins
Cook Time27 mins
Course: Breakfast
Cuisine: American
Keyword: baking, breakfast, Gluten Free, healthy, healthy recipe, muffins, Vegan, Vegan Friendly, vegan recipe
Servings: 12


  • Mixing bowls
  • Muffin Tin
  • Oven
  • Mixing spoons & measuring cups, etc
  • Cupcake liners (optional)


Muffin Ingredients

  • 1 Ripe banana mashed
  • 2 Flax eggs 2 tbls ground flax + 6 tbls of warm water, let sit until it forms a gel
  • 3/4 cup Cashew Butter can sub other nut butter
  • 1/4 cup maple syrup
  • 1 tsp Vanilla
  • 1 tsp Baking soda
  • 1 cup Shredded zucchini excess water squeezed out
  • 1/2 cup Coconut flour see my brand recommendation in the notes
  • 1/2 tsp Sea salt
  • 1/2 cup Fresh Blueberries

Cinnamon Crumble Topping

  • 1/2 cup Coconut flour
  • 1/4 cup Coconut Sugar
  • 1 1/2 tsp Cinnamon
  • 1/4 cup Coconut oil or Vegan butter slightly melted


  • Preheat the oven to 350 degrees
  • Line your muffin pan with your liners, or generously grease them with coconut oil
  • In a large bowl mix together your mashed banana, maple syrup, vanilla, cashew butter and your flax eggs
  • Add your zucchini, coconut flour, baking soda and sea salt and mix well
  • Fold in your blueberries gently into the mix, trying not to smash them to much
  • Fill each muffin liner 3/4 of the way full with your mixture
  • In a separate smaller bowl combine all of your cinnamon crumble topping ingredients
  • With your hands just crumble a small handful of the mix over the top of each muffin
  • Bake for about 27 mins
  • Let cool and enjoy! (I like them with a little vegan butter)


When you are making the muffin batter, you’ll notice that it is a sticky batter due to the nut butter. It might be hard to get the scoops into each muffin tin, but just do your best using a spatula or even a spoon. For best results use a high quality coconut flour that is finely ground. I like this brand and have found it to be lighter than other brands. These muffins will last for about 5 days in the fridge or can be frozen for a couple months. 

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