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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!
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Servings: 12 muffins
Ingredients Method Notes

Ingredients
  

Dry
  • 2 cups oat flour
  • ¼ cup ground flaxseed
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • ½ tsp baking soda
Wet
  • 2 cups zucchini grated and squeezed to remove excess water
  • ⅓ cup date paste
  • ¼ cup applesauce
  • ¾ cup soy milk
Add-ins
  • ¼ cup goji berries
  • ⅓ cup chopped walnuts or pecans
Variations
  • mini chocolate chips, raisins, dried cranberries, pumpkin seeds, shredded coconut, or blueberries

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease or line a muffin tin.
  2. In a large bowl, whisk together oat flour, ground flaxseed, cinnamon, baking powder, and baking soda.
  3. In another bowl, mix grated and squeezed zucchini, date paste, applesauce, and soy milk until smooth.
  4. Pour wet ingredients into dry and stir gently until just combined.
  5. Fold in goji berries and walnuts (plus any optional add-ins).
  6. If time allows, let the batter rest for 10 minutes before filling muffin tins.
  7. Spoon batter evenly into the cups.
  8. Bake for about 25 minutes, or until a toothpick comes out clean.
  9. 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.