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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!
Aren’t those just the most gorgeous muffins!?! Those vibrant green flecks among the glossy honey brown…so pretty!
Zucchini is Healthy!
Zucchini is low in calories and high in many vitamins and minerals, like vitamin C, magnesium, fiber, folate, B vitamins, potassium, zinc, calcium, iron, and even healthy fats and protein!
Does Zucchini Need to be Peeled for Muffins?
Nope! You do not need to peel zucchini! Not just for these muffins, but ever. If you have a super picky family member who might balk at any sign of a green fleck, then ok, I give you permission to peel them, but otherwise, don’t create more work for yourself.
If you are worried about pesticides in the skins, be sure to buy organic. And either way, always wash your produce really well!
How do I Grate Zucchini?
The easiest way to grate zucchini is with a food processor and a shredding disc. Use the shredding disc with the larger holes for a bit of texture in the final recipe.
You could also grate the zucchini using a box grater.
Whichever method you choose, be sure to squeeze out as much of the liquid as possible before adding it to the muffins. You can do this by wrapping the zucchini shreds in a clean dish towel or several layers of paper towels and wringing it out over the sink.
Love Zucchini? Don’t miss these other delicious vegan zucchini recipes:
- Black Bean and Zucchini Enchiladas
- Stir Fry Zucchini Noodles
- Baked Zucchini Amaranth Patties
- Breakfast Hash Browns and Veggie Skillet
- Vegetable and White Bean Soup
- Creamy Balsamic Summer Pasta Salad
- Chocolate Chip Zucchini Bars
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!
Super versatile!
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.
More yummy vegan muffin recipes to love:
- Pineapple Coconut Muffins
- Cranberry Almond Muffins
- Blueberry Lemon Cornmeal Muffins
- Whole Wheat Banana Berry Muffins
- Baked Oatmeal Muffins
- Strawberry Protein Muffins
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!
Flax and Walnut Zucchini Muffins
Wholesome Flax and Walnut Zucchini Muffins, lightly sweetened, and perfect for breakfast or a snack any time of day!
Ingredients
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/2 cup flaxmeal
- 2 tablespoons arrowroot powder
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon cinnamon (use less if you don't love cinnamon as much as I do)
- 3/4 cup non dairy milk (I used almond milk)
- 1/2 cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 1/2 cups grated zucchini (use the large grater holes) (squeeze out all water before adding to recipe)
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F.
- Lightly spray a 12-cavity 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 on a wire cooling rack for 10 to 15 minutes before removing them from the pan. The muffins should pop out easily.
Notes
~Nuts are optional, feel free to leave them out, use a different kind of nut, or even replace them with raisins, dried cranberries, or chocolate chips!
~If you really don't like zucchini, you can use shredded carrots instead.
~Store leftovers in an airtight container in the fridge.
Nutrition Information:
Yield:
12Serving Size:
12 ServingsAmount Per Serving: Calories: 150Total Fat: 4gSodium: 321mgCarbohydrates: 26gFiber: 3gSugar: 10gProtein: 4g
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!