Flax and Walnut Zucchini Muffins

5 from 1 vote

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

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Snack

Cuisine: dairy free, egg free, oil free, refined sugar free, soy free, vegan

Servings:

Calories: 150kcal

1 cup whole wheat flour
¾ cup all purpose flour
½ cup flaxmeal
2 tbsp arrowroot powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tbsp cinnamon
¾ cup non dairy milk (I used almond milk)
½ cup pure maple syrup
1 tbsp apple cider vinegar
2 tsp 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 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 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 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.