These walnut zucchini muffins are super fluffy and full of moist zucchini and crunchy walnuts. They make a perfect healthy breakfast any day of the week! This recipe makes 14 muffins, which is the perfect batch size, but you could always half or double the recipe depending on what you need!
To begin, you preheat the oven to 350F and line a muffin tin with paper muffin liners! I prefer using paper liners over just spraying the muffin pan because it makes the muffins easier to remove and less likely to stick!
Using a medium bowl, you can combine your wet ingredients! This is your brown sugar, coconut milk, vegetable oil, flax eggs, and vanilla extract!
You can use any kind of milk in this recipe, I use coconut because it’s my favorite, but feel free to use almond milk, cashew milk or oat milk! I use vegetable oil because it’s a neutral oil, meaning that it doesn’t add too much flavor to the muffins like unrefined coconut oil or olive oil would. Obviously, you can use those if you choose, but know that it will effect the taste of your muffins! If you’re looking for other neutral oils to use you can use melted refined coconut oil (because unlike the unrefined version, it doesn’t have any coconut flavor), sunflower oil, avocado oil or even canola oil!
You’ll find that I love using flax eggs in many of my baked goods, because of how they bind the ingredients together because of the gelling properties of the ground flaxseed when you soak it in water! It works amazingly, especially in muffins, and are so easy to make! Just measure out the correct tablespoons of ground flaxseed, 2 tablespoons in this recipe, and then add in your water, which is 5 tablespoons. I do this before I get out the other ingredients, and let it sit to gel in the fridge.
Then you should whisk all the ingredients until combined, especially because the oil is going to want to separate from the water from the flax eggs.
In a separate bowl, you are going to combine your dry ingredients! These are flour, baking powder, baking soda, salt, and cinnamon!
The added cinnamon is this recipe is super delicious, and even though it’s not a typical ingredient in most zucchini muffins, it makes them taste even better, especially when paired with vanilla and brown sugar!
Once your dry ingredients are mixed together, you will pour them into the wet ingredients to combine!
You don’t want to fully combine, as we still have to mix in the zucchini and walnuts and you don’t want a chewy and dense muffin! You should still see a few small streaks of flour than will be combined when you fold in the remaining ingredients.
Then you can hold in your shredded zucchini and walnuts! I chopped my walnuts so they would combine into the batter better.
You want to fold both the zucchini and walnuts in so they’re evenly distributed throughout the batter, I like to use a small rubber spatula to do this! Once your batter is all combined, I use the spatula or a spoon to equally scoop the batter into the lined muffin tins! They should be filled about 3/4 of the way to the top.
Then, bake for 26-28 minutes and let cool! Enjoy! Here’s the full recipe below:
Walnut Zucchini Muffins
- 1/2 cup brown sugar
- 2 tablespoons coconut milk
- 1/2 cup vegetable oil
- 2 flax eggs (2 tablespoons ground flaxseed mixed with 5 tablespoons water)
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups (250g) grated zucchini
- 1/2 cup chopped walnuts
1. Preheat oven to 350F. Line muffin tin with papers. Prepare flax eggs by combining the ground flaxseed with the water in a small bowl. Grate the zucchini and set aside.
2. Whisk together the brown sugar, coconut milk, oil, vanilla and flax eggs.
3. In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Pour into the wet ingredients and combined until only small streaks of flour remain.
4. Fold in the zucchini and chopped walnuts, divide batter in 14 muffin cups and bake for 26-28 minutes. Cool, and enjoy!