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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

Equipment

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

Ingredients

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

Instructions

  • 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)

Notes

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.