Cinnamon cucumber muffins are your new favorite alternative to zucchini muffins! These vegan muffins are dairy free, egg free and perfect for a summer breakfast. My family loves these muffins and I love that they are easy and include hidden veggies.
How to Make Cinnamon Cucumber Muffins
I know what you are thinking, cucumbers in muffins, does that even work? A few summers ago, we were overloaded with cucumbers. We were getting 4-5 at our CSA each week and then our neighbor was constantly dropping some off too from his garden! I am never one to turn down fresh produce, but the pile in my refrigerator was getting a little out of hand.
I had the thought that cucumbers weren’t all that different from zucchini and if zucchini can be made into breads and muffins, why couldn’t I use cucumber? And as you can tell from this recipe, it worked! There are a few differences, though! Cucumbers have a thicker skin than zucchini, so you must peel them. They are a bit more watery too, so you need to deseed them and be sure to shred them lightly.
There are two options for shredding your cucumber! You can grate them over a ‘cheese’ grater OR if you have a food processor pulse gently. If you happen to pulse them to watery pulp, try draining them over a strainer…but if they are still too watery, I do not recommend using them (NO WASTE option here would be to freeze the pulp in ice trays and use them in your smoothies!). Again, you need shredded cucumber for this recipe, not cucumber pulp.
Here are the ingredients you will need:
- large cucumber
- sugar
- oil
- flax egg
- cinnamon
- white whole wheat flour
- blueberries (optional)
For a complete list and directions and notes scroll to the bottom of the post!
How to Serve Cucumber Cinnamon Muffins
Muffins are always delicious right out of the oven, but these store well on the counter for 2 days and in the refrigerator up to 5 days. They never last that long in my house as my son eats one for breakfast and then sneaks another for snack time!
These are great when served for breakfast! You can warm them up and serve with some vegan butter or just eat them plain like we do!
I admit these muffins are a bit sugary and do contain vegetable oil, if you are maintaining a strict whole foods plant based diet, then you should avoid these. Check out our oil free recipe round up for some great oil free food options!
These are not gluten free, my family is not gluten free, and this recipe was created specifically with my son in mind! If you need gluten free muffins, check out Brown Sugar Pumpkin Banana Muffin recipe.
I hope your family loves this vegan cinnamon cucumber muffin as much as my family does! Tag @badtothebowl on social media if you make this recipe.
Cinnamon Cucumber Muffins
Ingredients
- 1 flax egg
- 3/4 cup english cucumber , shredded, peeled and deseeded
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 cup blueberries , fresh or frozen
Instructions
- Preheat oven to 350 degrees. Prepare 12 cup muffin pan with cooking spray or liners.
- Make flax egg in small bowl. Combine water and flax meal, stir and let sit for 5 minutes.
- Peel, de-seed and shred cucumber. I like to pulse the pieces in my food processor, just be careful to pulse and check, you it do not want your cucumber get to finely shredded or it will be watery. (if this does happen, you can drain it in a mesh strainer)
- 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 alternately with your plant based milk into the sugar/oil mixture and stir until just combined.
- Gently stir in blueberries (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.
Notes
- To make a flax egg combine 1 tablespoon ground flaxseed with 2.5 tablespoon warm water and let sit until jelled about 10 minutes.
- Substitute chocolate chips for the blueberries
- Use any cucumber you have on hand
- Toss blueberries with flour to prevent sinking
- If your batter seems dry add a splash of unsweetened almond milk
