Mini Zucchini-Nut Muffins

Dietitian Debbie Dishes‘ muffins are lightly sweetened, deliver some heart-healthy omega-3 fats from the ground flaxseeds and walnuts, and are vegan to boot! These mini-muffins are great to have on hand for a grab-n-go snack. Make it time-convenient by keeping a stash in your freezer, and toast one as you change before heading out the door. Pair with a banana and a cup of yogurt for a filling breakfast!

Ingredients for servings

    Mini Zucchini-Nut Muffins

  • 1 cup wheat flour

  • 0.5 cup white flour

  • 1 teaspoon baking soda

  • 2 teaspoon ground flaxseed

  • 5 tablespooon warm water

  • 1 cup unsweetened soy milk

  • 1 teaspoon apple cider vinegar

  • 0.25 cup coconut oil melted

  • 1 teaspoon vanilla extract

  • 0.33333333333 cup brown sugar

  • 1 cup shredded zucchini

  • 0.5 cup chopped walnuts

  • 0.33333333333 cup chopped dried apricots


  • Preheat the oven to 350°F.

  • Sift together the flours and baking soda together in a large mixing bowl.

  • Combine the flax and warm water in a small bowl and stir well with a fork. Set aside.

  • Combine the soy milk and vinegar together in another small bowl. Stir and set aside.

  • Melt the coconut oil by heating in the microwave for a few seconds and pour into the bowl with the flours.

  • Add the vanilla, brown sugar, milk mixture, and flax “egg”. Stir everything together until batter forms. Stir in the walnuts, zucchini, and apricots.

  • Spray a muffin tin with cooking oil. Spoon the muffin mix equally into all 12 muffin cups.

  • Bake at 350°F for 25-30 minutes or until golden brown and toothpick inserted into the center of a muffin comes out clean.

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