These gluten-free vegan muffins will remind you of a healthier version of the classic coffee cake!
Preheat your oven to 350 degree F. Grease 6 mini loaf silicone molds (or a mini load baking pan) and set aside.
In a small bowl, combine the streusel ingredients until crumbly and set aside.
With a handheld or standing mixer, stir the wet ingredients until well combined. About 2 minutes. Once combined, add the shredded and drained zucchini and stir once more.
Add the dry ingredients into the wet mixture and stir until incorporated. About 1 minute.
Divide the mixture into the 6 mini molds. Top each loaf with 1/6th of the streusel mixture pressing lightly to ensure it sticks.
Bake for 15 minutes or until the center is no longer gooey.