5 from 1 vote
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
  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.