Cinnamon Cucumber Muffins (Vegan)

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Cucumber for days! Yes, we are still overflowing with a fridge full of cukes from our CSA and then our neighbor gave us some too. We have definitely become a connoisseur of the cucumber varietals.
So besides snacking on them, pickling them and making cucumber salsa out of them, I have also froze many slices of cucumbers for adding to smoothies!

But I still had some in my fridge!

What about making muffins with cucumbers? 

Cucumbers in Baked Goods?!
Yes, it can be done! Cucumbers are very similar to zucchini and can be used in a variety of baked goods. Okay, honestly, I have only made breads and muffins with fresh cucumbers, but I am sure you can make other things. (and I just googled cucumber brownies and that can also be done!)
Cucumbers are more watery  than their zucchini friends though, so you will want to deseed them and the skin is rougher than zucchini so be sure to peel them too.
You will need your cucumber shredded, as well. There are two options for doing this! You could shred by hand with a cheese grater or pulse the peeled and deseeded cucumber chunks in your food processor.

I recommend the latter because it is faster plus no worrying about ‘grating’ your knuckles which hurts like the dickens.

Muffins or Bread
My family (or rather son and husband) love both. While this recipe is for muffins, you could easily make it into mini loaves and just add baking time (usually a mini loaf might take 30-35 minutes and a larger loaf up to 50 minutes).

Add in ideas include blueberries (pictured), mini chocolate chips, nuts or raisins.

I love having this easy recipe in the freezer for busy mornings! It would be perfect to have on hand for upcoming school breakfasts.

Let’s get baking! I would love to know if you made these, tag @badtothebowl on social media so we can celebrate your baking win.


Cinnamon Cucumber Muffins (Vegan)

Recipe by Sarah HayesCourse: Breakfast

Cucumber muffins are moist and delicious for breakfast or snack!


  • 1 1/2 cup shredded cucumbers, peeled and de-seeded

  • 1 flax egg*

  • 1/2 cup vegetable oil

  • 1 cup sugar

  • 1/2 tsp pure vanilla extract

  • 2 cups all purpose flour

  • 1 cup white wheat flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp salt

  • optional add-ins: fresh or frozen blueberries, nuts, raisins, mini chocolate chips


  • Preheat oven to 350 degrees. Prepare 12 cup muffin pan with cooking spray or liners.
  • Make flax egg in small bowl (see below for link to flax egg instructions) in small bowl.

  • Peel, de-seed and shred cucumber – I like to pulse pieces in my food processor, just be careful it doesn’t get to shredded or it will be watery.

  • Cream sugar, oil and vanilla extract in mixing bowl.
  • Gently fold in flax egg and shredded cucumber.
  • In large bowl, gently mix together flours, baking powder, baking soda, cinnamon and salt.

  • Fold in flour mixture to liquid mixture and stir until just combined.

  • Gently stir in additional add in options if using.
  • Fill prepared muffin cups 3/4 of the way full.
  • Bake for 25-30 minutes. Check with a toothpick after 25 minutes. If toothpick comes out clean, remove from oven to baking racks to cool. Let sit in muffin pan for 5 – 7 minutes first, then remove from pan to cool on baking racks.

  • Store in refrigerator.


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