Goji Berry & Walnut Zucchini Muffins
Moist, hearty, and lightly sweet, these muffins are packed with fibre, healthy fats, and a touch of natural sweetness from zucchini and date paste. Perfect for breakfast, snacks, or on-the-go!
Ingredients
Method
- Preheat oven to 350°F (175°C). Lightly grease or line a muffin tin.
- In a large bowl, whisk together oat flour, ground flaxseed, cinnamon, baking powder, and baking soda.
- In another bowl, mix grated and squeezed zucchini, date paste, applesauce, and soy milk until smooth.
- Pour wet ingredients into dry and stir gently until just combined.
- Fold in goji berries and walnuts (plus any optional add-ins).
- If time allows, let the batter rest for 10 minutes before filling muffin tins.
- Spoon batter evenly into the cups.
- Bake for about 25 minutes, or until a toothpick comes out clean.
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for 4–5 days.
Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight or warm in the oven/toaster before enjoying.
Refrigerator: Keeps well for 4–5 days.
Freezer: Wrap individually and freeze for up to 2 months. Thaw overnight or warm in the oven/toaster before enjoying.
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