Go Back
Print Pin

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!
Servings 12 muffins

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

Instructions

  • 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.