Veggie Inspired

healthy plant based recipes for the whole family

Home » Blog Posts » Easy Plant Based Recipes » Breads/Muffins » Flax and Walnut Zucchini Muffins

Flax and Walnut Zucchini Muffins

By: Jenn Sebestyen / Published: / Last Updated:

As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

Print Recipe Jump to Recipe

Flax and Walnut Zucchini Muffins – wholesome, lightly sweetened, and perfect for breakfast or a snack any time of day!

One zucchini muffin on a white plate in front of a basket, lined with a yellow kitchen towel, full of more muffins.

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!

Brown wicker basket full beautifully green flecked whole wheat Zucchini Muffins.

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).

So Delicious Snackable Recipe Contest

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.

One zucchini muffin on a white plate in front of a basket full of more muffins.

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!

Stack of two whole wheat zucchini muffins on a white plate.

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!

5 from 1 vote
Print
Flax and Walnut Zucchini Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Wholesome Flax and Walnut Zucchini Muffins, lightly sweetened, and perfect for breakfast or a snack any time of day!
Course: Breakfast, Snack
Cuisine: dairy free, egg free, oil free, refined sugar free, soy free, vegan
Servings: 12
Calories: 150 kcal
Author: Jenn Sebestyen
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Lightly spray a 12 cup muffin tin with cooking spray and set aside.

  3. Whisk together the flours, flaxmeal, arrowroot powder, baking soda, baking powder, salt, and cinnamon in a medium bowl.

  4. In as separate bowl, whisk together the non-diary milk, maple syrup, apple cider vinegar, and vanilla.
  5. Stir the dry into the wet and mix until just combined.
  6. Stir in the shredded zucchini and walnuts and mix until just combined.
  7. Fill each muffin cup about 2/3 of the way with the batter.
  8. Bake for 22-25 minutes until a toothpick inserted in the middle comes out clean.
  9. Let cool in the pan 10-15 min. The muffins should pop out easily.
Recipe Notes

~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.

 

 

Nutrition Facts
Flax and Walnut Zucchini Muffins
Amount Per Serving
Calories 150 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Polyunsaturated Fat 1g
Sodium 321mg 13%
Potassium 94mg 3%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 10g
Protein 4g 8%
Vitamin A 1%
Vitamin C 4%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.


More Healthy Vegan Muffins to Love:

Cranberry Almond Muffins

Cranberry Almond Muffins

Blueberry Lemon Cornmeal Muffins

Blueberry Lemon Cornmeal Muffins

Pineapple Coconut Muffins

Pineapple Coconut Muffins

ConvertKit Form

Comments

  3. Floortje says

    08/11/2016 at 2:59 pm

    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 !

    Reply

      • Floortje says

        09/17/2016 at 8:32 am

        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!!

        Reply

        • Jenn S. says

          09/17/2016 at 4:55 pm

          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!

          Reply

  4. Sara says

    08/01/2016 at 7:13 am

    Jenn,

    It’s zucchini time! Do you think that I could use all whole wheat flour and skip the all-purpose flour?

    Reply

    • Jenn S. says

      08/01/2016 at 9:39 am

      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!! 🙂

      Reply

    • Jenn S. says

      06/22/2016 at 3:51 pm

      Well, toast is often my go-to, but muffins feel like an indulgent treat from time to time. 🙂

      Reply

  7. Marfigs says

    09/02/2015 at 1:19 am

    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 🙂

    Reply

    • Jenn S. says

      08/30/2015 at 11:13 am

      I should own stock in a maple syrup company…I use it nearly everything…sweet and savory! 🙂 Thanks, Audrey!

      Reply

  11. The Vegan 8 says

    08/25/2015 at 12:17 pm

    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!

    Reply

  12. harrietemilys says

    08/25/2015 at 8:59 am

    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!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *


My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

Read more...

Let’s Stay Connected!

ConvertKit Form

AMAZON AFFILIATE DISCLOSURE

Jenn Sebestyen/Veggie Inspired is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

COPYRIGHT NOTICE

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jenn Sebestyen and Veggie Inspired with appropriate and specific direction to the original content.