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Flax and Walnut Zucchini Muffins – wholesome, lightly sweetened, and perfect for breakfast or a snack any time of day!
School is just about to start here and I am all about making healthy snacks that can pose as breakfast, a lunchtime treat, an after school snack or quick grab-n-go fuel between activities. Better yet, I love sneaking in veggies where my kids least expect it.
These Flax and Walnut Zucchini Muffins are soft and delicious, just sweet enough, and packed with nutritious ingredients. All 3 kids raved about these healthy muffins, including my zucchini-hating 7 year old. The whole batch (12 muffins) was gone in less than 2 days!
Plant Protein
Aren’t those just the most gorgeous muffins!?! Those vibrant green flecks among the glossy honey brown…so pretty!
I’ve had these muffins on my “to-make” list all summer. Glad I waited because, as luck would have it, So Delicious and Go Dairy Free are teaming up to host a Snackable Recipe Contest.
I used So Delicious Unsweetened Almond Plus Almond Milk as the liquid in this recipe. It contains 5 times more protein than traditional almond milk and is perfect for getting extra nutrients into those kiddos who are constantly on the go.
You do not have to be a blogger to enter this contest…check it out! (Update: This contest has ended).
These wholesome zucchini muffins are the perfect snack for anytime of day and one that you can feel good about feeding to your kids. But, don’t think these beauties are JUST for kids…I definitely ate my fair share as well.
Zucchini Muffins or Carrot Muffins – You Choose!
Don’t like zucchini? Don’t worry, I tested these with carrots, too, and they were just as delicious! But, like I said before, even my son who is not a zucchini fan loved these!
The nuts are optional, feel free to leave them out or use raisins instead for extra sweetness. Heck, I think they’d be great with chocolate chips, too!
Flax and Walnut Zucchini Muffins
I hope you love these Flax and Walnut Zucchini Muffins as much as we do! If you try them, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup flaxmeal
- 2 tbsp arrowroot powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cinnamon
- 3/4 cup non dairy milk (I used So Delicious Almond Plus Almond Milk)
- 1/2 cup pure maple syrup
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 1/2 cups grated zucchini
- 1/4 cup chopped walnuts
- Preheat oven to 350 degrees F.
- Lightly spray a 12 cup muffin tin with cooking spray and set aside.
Whisk together the flours, flaxmeal, arrowroot powder, baking soda, baking powder, salt, and cinnamon in a medium bowl.
- In as separate bowl, whisk together the non-diary milk, maple syrup, apple cider vinegar, and vanilla.
- Stir the dry into the wet and mix until just combined.
- Stir in the shredded zucchini and walnuts and mix until just combined.
- Fill each muffin cup about 2/3 of the way with the batter.
- Bake for 22-25 minutes until a toothpick inserted in the middle comes out clean.
- Let cool in the pan 10-15 min. The muffins should pop out easily.
~Nuts are optional, feel free to leave them out, use a different kind of nut, or even replace them with raisins or other dried fruit instead.
~If you really don't like zucchini, you can use shredded carrots instead.
~Store leftovers in an airtight container in the fridge.
More Healthy Vegan Muffins to Love:
Blueberry Lemon Cornmeal Muffins
Di says
What can I sub for arrowroot powder ?
Jenn S. says
Hi, Di. You can sub cornstarch for arrowroot. Enjoy!
Mel says
These are perfect for make ahead breakfasts. I love that you can use carrot instead of the zucchini too!
Jenn S. says
Yes for sure! Perfectly portable!
Floortje says
fantastick! i made them with rice and chickpea flour and hole flax and they turned out great, thank you so much i have something for my lunch !
Jenn S. says
Great! I’m glad they turned out with those substitutions. Enjoy!
Floortje says
This morning i made these with pices of apple and raisins, i was out of rice flower so i use quinoa flakes, they did not rise very wrl but were very jummy!!
Jenn S. says
I’ve never used quinoa flakes in baking, so I can’t give any advice there. But I’m glad you the flavor was good! Thanks!
Sara says
Jenn,
It’s zucchini time! Do you think that I could use all whole wheat flour and skip the all-purpose flour?
Jenn S. says
Hi, Sara! Yes, it will work, but it will be a little more dense. Spelt flour would also be an option that would produce softer results than whole wheat. But, either way, should still be delicious! Let me know how they turn out!! 🙂
Aimee says
My kind of muffin! These look so so good! I might try these 🙂
Jenn S. says
I hope you do, Aimee! Thanks! Enjoy!
Becky Striepe says
These look like a nice change of speed from toast with Earth Balance!
Jenn S. says
Well, toast is often my go-to, but muffins feel like an indulgent treat from time to time. 🙂
Marfigs says
Yum! I’m definitely going to try something similar (sans wheat) – flax powder is just such a gorgeous ingredient and gives goodies a wonderful texture 🙂
Jenn S. says
Yes, I love flax too! I’m sure they would be just as delicious gluten free!
Audrey @ Unconventional Baker says
I just can’t get over how gorgeous these muffins look and I love that you sweetened them with maple — my ultimate go-to 🙂
Jenn S. says
I should own stock in a maple syrup company…I use it nearly everything…sweet and savory! 🙂 Thanks, Audrey!
Natalie says
Yummmm these look amazing!! Can’t wait to whip these up and use some of the pounds of zucchini I have right now!
Jenn S. says
Thanks, Natalie! Let me know if you try them!
Sina @ Vegan Heaven says
I love zucchini muffins! Yours look so delicious and moist, Jenn! 🙂
The Vegan 8 says
Zucchini is my favorite vegetable ever and these look just to be the perfect muffin! I love the beautiful golden color and that they are oil-free!! Great recipe girl!
Jenn S. says
Thanks, Brandi!! I love the color too! 🙂 Not too pretty to eat though!!
harrietemilys says
These look so moist and delicious, Jenn! I love adding zucchini to cakes! What a perfect healthy breakfast option. I definitely need to try this!
Jenn S. says
Thanks, Harriet! Let me know if you do!
Jenn S. says
I haven’t made avocado brownies yet, but it’s on my list! Thanks, Ellen!
Ceara @ Ceara's Kitchen says
You make the most lovely breads, Jenn!! These look wonderful 🙂
Jenn S. says
Thanks, Ceara! The color on these did come out so beautiful!
veggiesdontbite says
Looks delish Jenn! Perfect snack and grab and go!
Jenn S. says
Thanks, Sohpia!
Linda @ Veganosity says
You know that I loved tricking my kids when they were little. 😉 These are gorgeous and I know that they must taste amazing, Jenn. Pinned!
Jenn S. says
Thanks so much, Linda! Nothing wrong with some sneaky veggies from time to time!! 🙂
Strength and Sunshine says
Love the flax! Always my go-to seed in baked goods!
“If you really don’t like zucchini…” <— NO! How could someone NOT like zucchini!!!! Hahaha!
Jenn S. says
LOL, I KNOW, I LOVE zucchini…but I know those people exist! Thanks!