These vegan cinnamon cucumber muffins are dairy-free, egg-free, and an easy and light breakfast option to enjoy year-round, but even better when cucumbers are fresh and in-season!
Everyone’s familiar with zucchini muffins, but have you ever thought about cucumber muffins? This favorite summertime produce makes for an excellent ingredient to sneak some vegetables (or is it a fruit?) into your morning routine.
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I know what you are thinking, cucumbers in muffins, does that even work? I started expanding my use of cucumbers a few summers ago, when we were overloaded with cucumbers.
We were getting 4-5 at our CSA each week, and then our neighbor was constantly bringing more over from his garden, too! I am never one to turn down fresh produce, but the pile in my refrigerator was forcing me to get creative.
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 cucumbers? After a bit of research, I started experimenting in the kitchen. And as you can tell from this recipe, it worked!
Ingredients at a Glance
These tender cinnamon cucumber muffins are vegan, dairy-free, and egg-free, and require just a few extra things on top of your standard baking ingredients that are on your shelf right now!
Here are the ingredients you’ll need:
- Flax egg: Made with water and ground flaxseed, this acts as a vegan binder, holding the batter together and adding some structure in place of eggs
- English cucumber: Adds moisture and tenderness to the muffins without a strong flavor
- Vegetable oil: Keeps the muffins moist for days and provides fat for richness
- Granulated sugar: Sweetens the muffins and contributes to a tender texture
- Vanilla extract: Enhances sweetness and adds warmth alongside the cinnamon
- All-purpose flour: Forms the structure of the muffins, giving them their shape
- Baking powder & Baking soda: Helps the muffins rise and become light and fluffy
- Cinnamon: Adds warm spice and a deeper flavor
- Salt: Balances the sweetness while enhancing the overall flavor
- Blueberries: Add a burst of juicy sweetness
- Plant-based milk: Adds moisture to the batter to create the proper consistency
Cucumbers 101
This recipe calls for an English cucumber, which is a bit different from an American cucumber, but either can be used in this recipe if you cannot find an English cucumber.
English vs. American Cucumber
English cucumbers are long and thin with edible skin and small, sweet seeds. The taste is very mild with a slight sweetness. The ridged skin is thin and delicate, so you will typically find these sold in plastic wrap to protect the skin.
American cucumbers are shorter, thicker, and have a tough, waxy skin. The seeds are larger and more bitter than those of an English cucumber, and due to their tough, thick skin, these cucumbers are often better enjoyed when peeled before eating.
Fruit or Vegetable?
Tomatoes, cucumbers, peppers, squash, and so the list goes on! These are just a few of the “vegetables” that, at some point in your life, you may have gotten into a heated discussion over whether or not they actually are a vegetable.
From a botanical (scientific) perspective, these are all fruits. Cucumbers grow from the flower of a cucumber plant and contain seeds in the middle. From a culinary perspective, cucumbers are vegetables. Ask any chef or dietician, and chances are they will say the same. This is because of their flavor and texture.
Cucumbers and other vegetables are less sweet and typically used in savory dishes, while fruits are softer and higher in natural sugars, so they are most often used in sweeter dishes. So the next time someone wants to challenge you on cucumbers, just know that whether you say fruit or vegetable, technically, you are right!
Why They Work in This Recipe
Cucumbers are around 95% water, so they work perfectly in this recipe for adding moisture, and their slightly sweet, melon-like flavor does not overpower these muffins. For this recipe, you will need shredded cucumber. Below, I explain two ways you can do this.
How to Shred Cucumber
There are two options for shredding your cucumber: you can use a cheese grater or a food processor.
- With a cheese grater, peel your cucumber and remove the seeds first, then grate it on the larger holes.
- If you are using a food processor, >gently pulse the peeled and seeded cucumber just to break it down into small bits; you do not want to pulse it to a watery pulp.
As a cucumber is mostly water, with both options, I always suggest squeezing the grated cucumber in a clean kitchen towel before adding it to the recipe to remove any excess water. This will make sure your muffins are nice and moist but not a soupy mess.
Why You’ll Love These Vegan Cinnamon Cucumber Muffins
These vegan cinnamon cucumber muffins are a fun twist on the more well-known zucchini muffins. This recipe is great because it delivers unexpected results with simple, accessible ingredients.
- Cucumber adds tons of natural moisture, similar to zucchini but with a lighter texture and no noticeable flavor.
- The sneaky addition of cucumber gives these muffins that fresh, healthy feeling without compromising on taste.
- These muffins are kid-friendly, freezer-friendly, and perfect for using up extra produce, especially in the summer!
- A reliable vegan muffin recipe with simple ingredients and a warm, balanced flavor.
Vegan Cinnamon Cucumber Muffins Printable Recipe Card
Ingredients
To Make Flax Egg:
- 1 tbsp ground flaxseed
- 2½ tbsp water, warm
Muffin Batter:
- 1 flax egg (see above)
- ¾ cup english cucumber, shredded, peeled, and deseeded (about 1 cucumber)
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup blueberries, fresh or frozen
- 1-2 tbsp plant-based milk, optional (if needed)
Instructions
- Preheat oven to 350℉. Prepare a 12-cup muffin pan with cooking spray or liners.
- Make flax egg in a small bowl. Combine water and flax meal, stir, and let sit for 5 minutes.
- Peel, remove the seeds, and grate the cucumber using the large holes of a grater (or use a food processor to gently pulse).
- Whisk the sugar, oil, and vanilla extract in a large mixing bowl for 1-2 minutes, until well combined.
- Gently fold in the flax egg and shredded cucumber.
- In another large bowl, mix together the flour, baking powder, baking soda, cinnamon and salt.
- Add your blueberries to the flour mixture and gently stir to coat them in flour.
- Fold the flour mixture into the sugar mixture and stir just until combined. (If the batter is too dry, add 1-2 tbsp of plant-based milk.)
- Fill prepared muffin cups 3/4 of the way full.
- Bake for 25-30 minutes. Check with a toothpick after 25 minutes. If the toothpick comes out clean, remove from oven. Let the muffins sit for about 5 minutes before removing them to finish cooling on a cooling rack.
Notes
- The batter should be thick, rather than thin and watery, but not dry. If you are having trouble incorporating all the dry ingredients, add 1-2 tbsp of plant-based milk.
- Tossing the blueberries with flour before adding them to the batter prevents them from sinking to the bottom of the muffins during baking.
- For best results: Squeeze the grated cucumber in a clean kitchen towel to remove any excess water.
Nutrition
Vegan Cinnamon Cucumber Muffins Step-by-Step Instructions
Check out the recipe in a step-by-step format to help you along the way as you make these tender, delicate cinnamon-cucumber muffins!
Step 1: Preheat the Oven and Prepare the Muffin Pan
Preheat oven to 350℉ and prepare a 12-cup muffin pan with cooking spray or liners.
Step 2: Make the Flax Egg
Make the flax egg in a small bowl by combining 1 tablespoon of ground flaxseed (flaxseed meal) and 2 1/2 tablespoons of warm water. Let it sit for about 5 minutes while you prepare your cucumber.
Step 3: Shred and Prep the Cucumber
Prepare the cucumber: peel it, remove the seeds, and grate it. I find it easiest to remove the seeds by slicing the cucumber in half lengthwise and using a spoon to scrape out the seeds in the center. Then, grate the cucumber using the large holes of a grater.
For best results: Squeeze the grated cucumber in a clean kitchen towel to remove any excess water.
Step 4: Mix the Dry Ingredients
In a large bowl, whisk together the sugar, oil, and vanilla extract. Whisk vigorously for about 1-2 minutes until the color lightens a bit and the mixture is well combined.
Step 5: Whisk the Wet Ingredients
Gently fold the flax egg and the prepared cucumber into the large bowl with the sugar mixture until combined.
Step 6: Combine the Wet and Dry Ingredients
In another large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
Step 7: Fold in the Blueberries
Add the blueberries to the flour mixture and stir to coat.
Step 8: Combine the Wet and Dry Ingredients
Fold the flour mixture into the cucumber mixture and stir just until combined and all the dry ingredients have been incorporated.
Step 9: Fill the Muffin Cups
Fill the muffin cups about 3/4 of the way full.
Bake in the oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven to cool, and enjoy!
Make-Ahead & Storage Tips
Finding ways to make recipes simpler and more convenient for you is something I love having as part of my blog. We all have busy lives, and sometimes, getting a few steps done the day before can make all the difference. Check out these tips for prepping the vegan cinnamon cucumber muffins in advance!
Assemble in Advance
One great step to take in advance is to prepare the cucumber. Peel, deseed, and grate the cucumber, then place it in a strainer over a bowl overnight in the fridge. This is a great way to allow the excess moisture in the cucumber to drip overnight.
Just before using the cucumber, give it one extra squeeze in the strainer to make sure most of that extra liquid is out.
Mix your dry ingredients (flour, baking powder, baking soda, cinnamon, and salt) in a bowl, cover it, and set it aside til you’re ready to make your recipe. You can do this a few days in advance whenever you have time, as these ingredients don’t need refrigeration and won’t go bad.
Storage Tips
Muffins are always delicious right out of the oven! But these store well in an airtight container on the counter for 2 days or in the refrigerator for up to 5 days. They never last that long in my house, as we eat them for breakfast and snacks whenever they’re around!
To freeze these muffins: after baking, put them in an airtight container or freezer-safe plastic bag and store them for up to 3 months. Just allow them to come to room temperature before enjoying or warm them up in the oven or microwave.
Tips & Tricks
Check out these fun and healthy spins to try on the vegan cinnamon cucumber muffins!
- Change up the blueberries with your favorite mix-in. Try chocolate chips, walnuts, or other frozen berries.
- Looking to avoid vegetable oil? Use a 1:1 swap with melted butter or melted coconut oil. Or try out some healthier options like unsweetened applesauce or Greek yogurt. Just keep in mind that some of these substitutions are not vegan.
- For applesauce: Use a 1:1 substitution, 1/2 cup of applesauce to substitute for 1/2 cup of oil
- For Greek yogurt: Use 1/4 cup to substitute for 1/2 cup of vegetable oil
Vegan Cinnamon Cucumber Muffin FAQs
Working with cucumber in a baking recipe can be a new challenge for some people. So take a look over these questions to see if they help you tackle these cinnamon cucumber muffins, and if you’ve got more questions, drop them in the comments section so I can get back to you!
Can These Be Gluten-Free?
Absolutely! If you have a gluten-free flour mix that you have tried in other baking recipes, give it a go with these. Otherwise, my recommendation is King Arthur Measure for Measure Gluten-Free Flour. It’s a reliable 1:1 substitute for all your favorite gluten-free baking.
Do I Need to Use the Flax Egg?
If you are not a strict vegan or do not have ground flaxseed at home, but still want to make this recipe, you can substitute 1 egg in place of the flax egg. Flax egg is a great vegan substitute for regular eggs in many baking recipes.
Why is My Batter Too Watery?
For this recipe, we’re using cucumber to add the texture, light flavor, and some of its moisture to this recipe.
If you use a food processor to grate your cucumber, it can quickly turn into a watery pulp if you’re not careful. Short, quick pulses are all it needs just to break the cucumber down into small bits.
If you’ve pulsed it down too much, the best thing you can do is to take that extra step of wrapping up your grated cucumber in a kitchen towel and gently squeezing out the excess liquid before adding it to the recipe. If they are still too watery, I do not recommend using them. Try it out again with another cucumber.
As well, ONLY add the extra plant-based milk if you’re having trouble incorporating the dry ingredients. The batter will be on the thicker side, so only add the milk if the batter seems dry.
A Sweet, Surprising Finish
If you try these vegan cinnamon cucumber muffins, I hope they surprise you in the best way. They’re the kind of recipe that makes you pause after the first bite and think, “Wait..there’s cucumber in here?” just before reaching for another.
Tender, lightly spiced, and dotted with juicy blueberries, they’re proof that a little creativity in the kitchen (and a lot of extra summer produce) can lead to something truly special.
These muffins are perfect for on-the-go mornings, packed lunches, or an afternoon snack. They also freeze beautifully, making them a great option for meal prep or busy weeks when you want something homemade, healthy, and easy.
So if you’re looking for an atypical way to use up those extra garden cucumbers, or just want to try something different, this recipe is a fun place to start.
More Vegan Recipes You’ll Love
If you enjoyed this vegan cinnamon cucumber muffin recipe, be sure to explore the rest of the site for more plant-based baking ideas and everyday vegan recipes like these:
- Brown Sugar Pumpkin Banana Muffins
- Vegan Cinnamon Roll in a Bowl
- Vegan Brazilian ‘Steakhouse’ Bowl
- Vegan Pesto Spaghetti Squash Bake
Whether you’re in the mood for something sweet, savory, or a little unexpected, there’s always something new to try.
Let Me Know How You Made It!
If you make these muffins, I’d love to hear how they turn out for you! Did you swap the blueberries for something else? Bake them as mini muffins? Leave a comment below and share your thoughts and experience, and connect with others in our little corner of the baking world!
