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!
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.
- 1 cup whole wheat flour
- ¾ cup all purpose flour
- ½ cup flaxmeal
- 2 tablespoons arrowroot powder
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon (use less if you don't love cinnamon as much as I do)
- ¾ cup non dairy milk (I used almond milk)
- ½ cup pure maple syrup
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 ½ cups grated zucchini (use the large grater holes) (squeeze out all water before adding to recipe)
- ¼ cup chopped walnuts
- 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 ⅔ 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.
~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.
Serving Size:12 Servings
Amount Per Serving: Calories: 150Total Fat: 4gSodium: 321mgCarbohydrates: 26gFiber: 3gSugar: 10gProtein: 4g