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Zucchini Nut Muffins

An easy muffin recipe that makes a great snack. High in fibre and delicious.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Snack
Servings 6
Calories 395 kcal

Equipment

  • 1 Large Bowl
  • 1 Small Bowl
  • 1 Large Measuring Cup
  • 1 Set of Measuring Spoons
  • 1 wooden spoon
  • 1 Muffin Baking Pan
  • 6 Parchment Muffin Tin Liners

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup packed brown sugar
  • 1 tbsp ground flax
  • 3 tbsp warm water
  • 1/4 cup unsweetened soy milk
  • 1/2 cup canola oil
  • 2 tsp vanilla extract
  • 1 tbsp apple cider vinegar
  • 1.5 cups shredded zucchini
  • 3/4 cup chopped pecans or walnuts

Instructions
 

  • Line muffin tin with parchment liners and heat oven to 350 F
  • In a large measuring cup, add soy milk and apple cider vinegar and let sit.
  • In a small bowl place flax and three tbsp warm water and let sit.
  • In a large mixing bowl, add all dry ingredients and stir together.
  • Add canola oil, vanilla, flax, and zucchini into soy milk and vinegar. Stir until mixed.
  • Mix all ingredients together. It will be thick. You can wait a few minutes and mix it again as the zucchini releases moisture. Add nuts and divide into muffin cups.
  • Bake at 350 for 40-45 minutes.
Keyword muffin, nuts, vegan, zucchini