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dairy free muffins

Vanilla Bean Zucchini Muffins

August 10, 2022 by Rachael Ng Leave a Comment

These cozy, delicious (and EASY) Vanilla Bean Zucchini Muffins are like little bites of heaven – sweet vanilla bean icing sits atop a spice-filled, zucchini-packed mini muffin.

Vanilla Bean Zucchini Muffins

I’ll be honest, a big reason I made this recipe is to confirm that I’m not the only one who frequently forgets about that lone zucchini in the back of the fridge. Now, we love zucchini, and I always buy it with the best intentions. Stir fry with some bell peppers? Yes! Add it to my spaghetti sauce? Of course! Bake it into a sweet cake, cookie, or muffin? OBVIOUSLY. But days go by, weeks get busy, and that one remaining zucchini gets pushed to the back of the veggie drawer to only be forgotten about until fridge clean-out day. Well, not today. I’m here to remind you of that zucchini…and to give you this delicious recipe to fulfill the need to use your produce before it goes bad. You’re welcome. ILY. Let’s bake!

Here’s Why You’ll Love These Muffins

  • Quick & easy to bake
  • Cinnamon + cardamom = a winner every time
  • Mini size for perfect snack-ability
  • Perfect icing to muffin ratio
  • Guaranteed not to last too long in the fridge

What You’ll Need + Possible Substitutions

  • Coconut sugar is a low-GI granulated sugar that can replace white granulated sugar 1:1. It tastes less sweet and is better for you than cane sugar, which is why I love baking with it in recipes that have a sweet icing. For these muffins, you can use raw sugar, unrefined cane sugar, or white granulated sugar in place of coconut sugar (all a 1:1 swap). NOTE: the gram measurement will vary depending on the kind of sugar.
  • Olive oil adds moisture. You can also use melted butter or plant-based butter, avocado oil, or melted coconut oil – if using melted coconut oil, be sure the rest of your ingredients are room temperature so the coconut oil stays liquid.
  • Almond milk also adds moisture to the muffins and gets the icing to the right consistency. Any plant-based milk will work (for both the batter and icing). Regular milk will also work.
  • Eggs help bind ingredients together. I’ve had success making this recipe with flax “eggs” in place of eggs: mix 2 Tbsp flaxseed meal with 6 Tbsp warm water and allow to thicken for 5 minutes.
  • Vanilla bean paste makes these muffins. There’s just something special about seeing the little specks of vanilla bean…and tasting that classic vanilla bean flavor. This recipe will definitely work with vanilla extract as a 1:1 replacement – just call these Zucchini Muffins with Vanilla Icing instead 😉

Continued…

  • All-purpose flour is my go-to baking flour. Feel free to use a bleached or unbleached variety. For healthier muffins, you can replace up to 1/2 of the AP flour with a whole wheat flour.
  • Baking soda + baking powder work together to lift these muffins to the perfect height. I don’t recommend any substitutes. 
  • Salt enhances the flavor of the muffins. You don’t want to skip it.
  • Cinnamon adds flavor to the muffins. Feel free to add more or less, depending on your taste preferences.
  • Cardamom has a lovely flavor that pairs perfectly with the cinnamon. If you don’t have any on hand, you can use ground nutmeg, or more ground cinnamon, in its place. I highly recommend stocking your pantry with ground cardamom – it’s amazing in so many bakes!
  • Zucchini (duh) really makes these muffins. You’ll need a whole cup and a half of shredded zucchini, and, no, you can’t taste it!
  • Powdered sugar is used to make the icing. I don’t recommend any substitutes. For a slightly healthier muffin, you can drizzle the icing over the muffins instead of dipping them in the icing.

More Zucchini Recipes

Spiced Zucchini Sheet Cake

Zucchini Tahini Oatmeal Chocolate Chip Cookies

Double Chocolate Zucchini Bread

Healthier Zucchini Chocolate Chip Cookies

Dark Chocolate Zucchini Brownies

Yield: 18 Mini Muffins or 8 Standard Muffins

Vanilla Bean Zucchini Muffins

vanilla bean zucchini muffins

Sweet, spice-filled Vanilla Bean Zucchini Muffins topped with a vanilla bean glaze. These cozy, delicious muffins are like little bites of heaven.

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 30 minutes
Total Time 52 minutes

Ingredients

Muffins

  • 1/2 cup (83g) coconut sugar (or other sugar - see Note 2)
  • 1/4 cup (45g) olive oil
  • 1/4 cup (60g) almond milk
  • 2 large eggs
  • 1 tsp vanilla bean paste (or vanilla extract)
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 1/2 cups (195g) all-purpose flour
  • 1 1/2 cups (275g) finely shredded zucchini (~1 large zucchini)

Icing

  • 1 cup (120g) powdered sugar
  • 1 tsp vanilla bean paste (or vanilla extract)
  • ~4 tsp almond milk

Instructions

Bake the Muffins

  1. Preheat your oven to 350°F and prepare a mini muffin pan (see Note 1 for standard muffins) with paper liners or non-stick spray.
  2. Place the shredded zucchini on a cheesecloth or paper towel and squeeze out as much excess liquid as you can (NOTE: zucchini should be measured pre-squeeze); set aside.
  3. In a large bowl, whisk together the coconut sugar, olive oil, almond milk, eggs, and vanilla bean paste (or extract).
  4. Whisk in the baking soda, baking powder, salt, cinnamon, and cardamom. Add the flour and gently mix with a large spoon until nearly combined.
  5. Add the shredded (and squeezed) zucchini and gently mix, breaking up the zucchini as you mix until all is combined.
  6. Scoop/spoon the batter into the prepared muffin wells, filling to the top. Bake at 350°F for 12-14 minutes or until a toothpick inserted into a muffin comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before removing to a cooling rack to cool completely.

Ice the Muffins

  1. Once the muffins are totally cool, you can make the icing. In a small bowl, add the powdered sugar and vanilla bean paste (or extract) and mix.
  2. Add almond milk 1 tsp at a time until the icing reaches the proper consistency - it should take 4-5 seconds for the icing to disappear into itself when drizzled from a spoon.
  3. Carefully dip the top of each muffin into the icing, allowing the excess icing to drip off. Immediately turn each muffin over and onto a cooling rack to set.
  4. Once the icing is set (no longer looks shiny), you can store the leftovers in an airtight container in the refrigerator. If left at room temperature, the icing may melt into the muffins.

Notes

  1. Standard Muffins: fill 7-9 prepared muffin wells to the top with batter. Bake at 350°F for 15-20 minutes, or until a toothpick inserted into a muffin comes out clean.
  2. Sugar: you can use your favorite granulated sugar in this recipe. Find some of the gram measurements below.
  • 1/2 cup white granulated sugar = 113g
  • 1/2 cup raw sugar = 107g
  • 1/2 cup unrefined cane sugar = 120g

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Breads, Dairy-free, Muffins Tagged With: dairy free mini muffins, dairy free muffins, dairy free zucchini muffins, iced zucchini muffins, mini muffins, mini zucchini muffins, sweet zucchini bread, sweet zucchini muffins, vanilla bean zucchini muffins, zucchini muffins, zucchini muffins with glaze, zucchini muffins with icing

Orange Almond Muffins with Glaze

April 3, 2019 by Rachael Ng 6 Comments

Orange Almond Muffins

Soft and fluffy Orange Almond Muffins flavored with fresh orange zest and both orange and almond extracts! All topped off with an easy and delicious orange almond glaze.

Orange Almond Muffins

I know I say this a lot about the bakes I share, but these muffins are seriously so delicious – you’ll want to eat half the batch at once! These Orange Almond Muffins are fluffy, moist, and perfectly flavored with bright, fresh orange and warm, nutty almond extract. Add the orange almond glaze on top and these muffins are out-of-this-world good.

This recipe is a standard two-bowl set up. You’ll mix the wet ingredients in one bowl and then the dry ingredients in another, and then you’ll gently mix the two together. You can play with the amounts of orange zest/extract and almond extract, but after four test batches, the recipe below reflects the amounts I feel are perfect for these muffins. Not a fan of almond extract? You can easily turn these into orange muffins by omitting the almond 😉

What You’ll Need + Possible Substitutes

  • Coconut sugar is my favorite better-for-you sweetener – it’s low GI and doesn’t have any coconut flavor. Feel free to use your favorite granulated sugar instead. White sugar, raw sugar, and unrefined cane sugar will all work 1:1 (note that the gram measurements will vary).
  • Olive oil adds moisture to these muffins. You can use avocado oil or melted coconut oil in its place (if using coconut oil, make sure the other ingredients are room temperature).
  • Almond milk also adds moisture, and I find it fitting with the “almond” theme. Of course any plant-based milk, or regular milk, will work in this recipe!
  • Eggs act as a binder to hold the ingredients together. For vegan muffins, use two flax “eggs” – mix 2 Tbsp flaxseed meal with 6 Tbsp water; let rest for 5 minutes to thicken.
  • Unsweetened applesauce is a great substitute for oil and adds natural sweetness and moisture. I haven’t tested any substitutes for the applesauce in this recipe.
  • Almond extract adds a mellow, nutty flavor to these muffins. Its distinct taste brings a warmth that pairs perfectly with the orange. If you’re not a fan of almond extract, you can leave it out and consider these orange muffins.
  • Orange extract and orange zest both add brightness and flavor, of course! I like to use both for extra oomph. The zest adds color to the muffins and glaze, while the extract brings flavor without the work of zesting multiple oranges.
  • All-purpose flour makes up the bulk of the batter. I like to use an unbleached variety but bleached will work as well. I also love whole wheat pastry flour for this recipe (that’s what my original recipe called for but was omitted for ease).
  • Baking soda and baking powder are both used to leaven these muffins.
  • Salt enhances flavor and cuts sweetness.
  • Powdered sugar makes up the glaze. There are no substitutes for the powdered sugar.

Q&A

Can I make these vegan? Absolutely. Flax eggs work wonderfully in this recipe. For two flax eggs, mix 2 Tbsp flaxseed meal with 6 Tbsp water; let rest for 5 minutes to thicken.

Can I replace the flour with something healthier? Up to half of the all-purpose flour can be replaced with a whole wheat variety. I haven’t tested this with any gluten-free flours. Whole wheat pastry flour can be used 1:1 in this recipe (and makes the muffins wonderfully fluffy!).

Do I have to use almond extract? You don’t have to. I know the flavor can be polarizing, so if you’re not a fan, you can omit it. Feel free to use vanilla extract instead.

I don’t have orange extract – can I leave it out? You can use more orange zest in place of the extract. The general rule is that 1 tsp of orange zest = 1/2 tsp of orange extract.

Yield: 9 Standard Muffins

Glazed Orange Almond Muffins

Glazed Orange Almond Muffins

Soft and fluffy Orange Almond Muffins flavored with fresh orange zest and both orange and almond extracts! All topped off with an easy glaze!

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 45 minutes
Total Time 1 hour 20 minutes

Ingredients

Muffins

  • 1/2 cup (80g) coconut sugar (see Note 1)
  • 1/4 cup (38g) olive oil
  • 1/4 cup (48g) almond milk (or other milk of choice)
  • 2 large eggs (or 2 flax eggs - see Note 2)
  • 1 cup (250g) unsweetened applesauce
  • 1 1/2 tsp almond extract
  • 1 tsp orange extract
  • Zest from 1 large navel orange
  • 1 1/2 cups + 2 Tbsp (212g) unbleached all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Glaze

  • 1 1/2 cups (180g) powdered sugar
  • 1/2 tsp almond extract
  • Zest from 1 large navel orange
  • 2-3 Tbsp almond milk (or other milk of choice)

Instructions

Bake the Muffins

  1. Preheat your oven to 400°F and prepare your muffin pan (nine wells) with liners or non-stick spray.
  2. In a medium bowl, whisk together the coconut sugar, oil, almond milk, eggs, applesauce, extracts, and zest from one orange; set aside.
  3. In a large bowl, sift in the flour. Add the baking soda, baking powder, and salt and whisk until combined. Add the liquid ingredients and gently fold until no flour pockets remain - it's important not to over-mix the batter (this creates tough muffins).
  4. Fill nine muffin wells with batter, about 1/4" from the top. Bake at 400°F for 5 minutes, and then lower the heat of your oven to 350°F (I like to open the oven door for 30 seconds at this point). Continue baking at 350°F for 17-22 minutes (mine took 19) or until a toothpick inserted into a muffin comes out with a couple of crumbs.
  5. Allow the muffins to cool in the pan for 5 minutes before gently removing to a cooling rack. Allow the muffins to cool completely before making your glaze.

Glaze the Muffins

  1. Once the muffins have cooled completely, you can make the glaze. In a small saucepan, combine the powdered sugar, almond extract, and orange zest.
  2. Add the milk 1 tsp at a time until the glaze reaches a consistency that is thin enough for spreading but pours off of a spoon (it will thin out once it's warmed up).
  3. Heat the glaze on low heat, stirring constantly with a whisk, until just warm to the touch.
  4. Remove from the heat and immediately (and carefully!) dip each muffin top into the warm glaze. Shake off the excess glaze, turn the muffin over, and set it back on the cooling rack. It's important to work quickly as the warm glaze in your pan will crust within a few minutes - you can give it a quick stir if this begins to happen.
  5. Enjoy the glazed muffins immediately or once the glaze has set - it will harden just a bit as it cools.
  6. Store any leftover muffins in an airtight container in the refrigerator - this ensures the glaze won't melt into the muffins.

Notes

  1. Sugar: cane sugar will work just fine in this recipe - I recommend a white granulated sugar (105g or 1/2 cup) or unrefined cane sugar (105g or 1/2 cup).
  2. Vegan: use 2 flax eggs in place of the regular eggs. Mix 2 Tbsp flaxseed meal with 6 Tbsp water; let rest for 5 minutes to thicken.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Almond Extract
    Almond Extract
  • 12-Cup Muffin/Cupcake Pan
    12-Cup Muffin/Cupcake Pan
  • Organic Coconut Sugar
    Organic Coconut Sugar

Nutrition Information:


Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

calculated nutrition information is an estimate - you will not use all of the glaze, so the numbers are a bit skewed

© Rachael Ng | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe? I’d love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Breads, Dairy-free, Muffins, Vegan Tagged With: dairy free muffins, glazed orange muffins, orange almond muffins, orange and almond muffins, orange muffins, orange muffins dairy free, orange muffins recipe, orange muffins vegan, orange muffins with glaze, orange muffins with orange glaze, vegan muffins, vegan orange muffins

Healthier Zucchini Chocolate Chip Muffins

January 3, 2019 by Rachael Ng 6 Comments

Fluffy Zucchini Chocolate Chip Muffins made better-for-you! These delightful, spiced muffins are moist, chocolate-y, and filled with a whopping cup and a half of shredded zucchini! Is there a tastier way to get your greens on?!

Healthier Zucchini Chocolate Chip Muffins

I’ve had the recipe for these muffins sitting in my notes app for a few months now. I have no idea why it has taken me so long to share this recipe with you! I know. I know. Another zucchini muffin? Yes. Because these are one of my favorite muffins. Ever. They are fluffy, tender, moist, not too sweet, and they give me a bit of green veggie! What’s not to like?! I added a touch of ground cardamom, along with some cinnamon, and wow, I love these muffins!

This recipe is super easy to follow. There are a few steps involved, but it’s all worth it in the end! The amount of chocolate chips and the kind of spice you add is totally up to you. I didn’t want these to be overly sweet, so don’t expect the 1/2 cup I have listed to give you a chocolate loaded muffin. But, by all means, load those babies up with a whole cup of chocolate if that’s what you’re into! I really like ground cardamom, but if you don’t have it on hand, or you’re not a big fan of the spice, no worries. You can leave it out, add more cinnamon, or add nutmeg in its place. Have fun with these, and happy baking!

Yield: 8 Muffins

Healthier Zucchini Chocolate Chip Muffins

Healthier Zucchini Chocolate Chip Muffins

Fluffy Zucchini Chocolate Chip Muffins made better-for-you! These delightful, vegan-friendly muffins are moist, chocolate-y, and perfectly spiced! With a whole cup and a half of shredded zucchini, is there a tastier way to get your greens on?!

Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk, room temp
  • 2 large eggs, room temp (or 2 flax eggs)
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 3/4 cup white whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1 1/2 cups finely shredded zucchini
  • 1/2 cup chocolate chips + more for topping

Instructions

  1. Preheat your oven to 350°F and prepare your muffin pan with liners or non-stick spray. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, combine the coconut sugar and melted coconut oil. Add the almond milk, eggs, and vanilla extract. Whisk until totally combined.
  3. Place your shredded zucchini on a paper towel and squeeze out and discard the excess juice. Add the zucchini to your mixture and stir until combined, breaking up the zucchini shreds.
  4. Sift the flours, baking soda, baking powder, salt, cinnamon, and cardamom into the wet ingredients. Gently fold everything together until no flour pockets remain. Fold in the chocolate chips.
  5. Spoon or scoop batter into your prepared muffin pan, filling each well nearly to the top - you will get between 7 and 9 muffins, depending on how full you fill them. Top with chocolate chips, slightly pressing each chip into the batter.
  6. Bake muffins at 350°F for 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean - try to find a spot with no chocolate! 
  7. Let your muffins cool in the pan for 5-10 minutes before removing to a cooling rack. If you didn't use liners, slide a butter knife around each muffin before gently removing. Enjoy warm and store leftovers in an airtight container at room temperature.

Notes

  • Be sure to bring your milk and eggs to room temperature - if they're too cold, the coconut oil will solidify while you’re mixing
  • You can use whole wheat flour or all-purpose flour in place of the white whole wheat flour - your muffins won't be as fluffy
  • Cardamom can be replaced with nutmeg if you don't have cardamom on hand
  • For vegan muffins, replace the eggs with 2 flax eggs: 2 Tbsp flaxseed meal + 6 Tbsp warm water - mix and allow to thicken for 5 minutes

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 268Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 242mgCarbohydrates: 38gFiber: 3gSugar: 19gProtein: 5g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Breads

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Breads, Dairy-free, Vegan Tagged With: dairy free muffins, healthier muffins, zucchini bread, zucchini chocolate chip, zucchini muffins

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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