• Grace Bancroft

Zucchini & Walnut Muffins

These muffins have been on high rotation in our house lately, partly because zucchinis are always available & very affordable & partly because I am loving a big, nourishing muffin with my morning coffee!

Zucchini not only adds an extra dose of veggies into your day but contains a generous dose of vitamin C for immunity. Adding blueberries to boosts the nutritional content as they are high in vitamins C, K & E. Vitamin C is water soluble, making it easy to absorb from most foods. However, Vitamins K & E are fat soluble, therefore are only absorbed when digested with fats. By including an unsaturated oil, chia seeds & almond meal the absorption is enhanced.

Chia seeds & almond meal boost the fat & protein content of the muffins, which will slow the digestion resulting in less of a spike from the natural sugars present. Keeping you full for longer too!

I hope you enjoy these muffins as much as I have been!

Zucchini & Walnut Muffins

Makes 12 large muffins

Dairy Free, Refined Sugar Free, Gluten Free


1 cup plain spelt flour

1 cup whole spelt flour

2 tsp baking powder

1 tsp bi-carb soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 cup almond meal or rolled oats

2 eggs

1/2 cup grape-seed, canola or olive oil

1/2 cup coconut yoghurt

1 tsp vanilla extract

1/4 cup milk (almond or coconut)

1/2 cup coconut sugar

2 tbs raw honey

2 tbsp chia seeds or ground flaxseeds

1 small zucchini, grated

1/2 cup walnuts, roughly chopped

Optional: 1/2 cup frozen berries or fresh berries if in season


1. Preheat the oven to 180 degrees celsius. Line a 12 hole muffin tray with muffin cases or brush with oil.

2. Into a large mixing bowl sift the flours, baking powder, baking soda & spices. Stir through the almond meal. Set aside.

3. Into a large jug or small bowl whisk the eggs. Add the oil, coconut yoghurt, vanilla, milk, coconut sugar, honey & chia seeds. Whisk together.

4. Pour the wet ingredients into the dry ingredients & carefully fold together. Add the grated zucchini & walnuts, being careful to not overmix.

5. Spoon into the prepared muffin tray & bake at 180 degrees for 25-30 minutes. Remove from the oven when golden brown & a skewer inserted comes out clean. Let cool in the tray for 5 minutes before turning out.


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