Flax And Walnut Zucchini Muffins Recipe

I was playing around in the kitchen the other day and ended up with this muffin recipe that mixes all sorts of cool stuff like whole and all-purpose flour, flaxseed, walnuts, and even zucchini, which totally surprised me by tasting as awesome as it looks.

I love makin these muffins ’cause they blend wholesome all-purpose and whole wheat flours with ground flaxseed and chopped walnuts. I think the natural sweetness from granulated sugar and grated zucchini, together with eggs, vanilla, and spices like cinnamon and nutmeg, offer real nutritional benefits you can taste.

Ingredients

• All-purpose flour offers structure and carbohydrates, essential for the muffin’s light consistency.
• Whole wheat flour is more nutritious, packed with fiber and minerals, making the recipe heartier.
• Ground flaxseed is rich in omega-3 fatty acids and fiber, boosting both digestion and nutrition.
• Chopped walnuts are loaded with healthy fats and protein, giving a delightful nutty crunch.
• Grated zucchini adds moisture, vitamins and a subtle natural sweetness, keeping muffins tender.
• Cinnamon and nutmeg blend warm spices that perfectly balance the muffin flavor profile.
• Eggs with vanilla extract enhance binding and deepen the overall sweet flavor nicely.
• Granulated sugar delivers a sweet burst, balancing the savory and nutty elements well.

Ingredient Quantities

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup ground flaxseed
• 3/4 cup chopped walnuts
• 1 cup granulated sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs, lightly beaten
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups grated zucchini (squeezed to remove extra water)

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with paper liners.

2. In a big bowl, whisk together 1 cup all-purpose flour, 1 cup whole wheat flour, 1/2 cup ground flaxseed, 1 cup granulated sugar, 2 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/4 tsp ground nutmeg.

3. In another bowl, lightly beat 2 large eggs then mix in 1/2 cup vegetable oil and 1 tsp vanilla extract.

4. Stir in 1 1/2 cups grated zucchini (make sure it’s squeezed out well) into the wet mixture.

5. Add 3/4 cup chopped walnuts to the dry ingredients and give it a quick stir.

6. Pour the wet ingredients into the dry ones and mix gently until everything is just combined; dont overmix or the muffins might turn tough.

7. Spoon the batter into the muffin cups, filling each about 2/3 full.

8. If you like extra crunch, sprinkle a few extra walnuts on top of each muffin.

9. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

10. Let the muffins cool in the tin for about 5 minutes before transferring them to a rack to cool completely, then enjoy!

Equipment Needed

1. Oven – used for baking the muffins at 350°F
2. Muffin tin with paper liners – needed to hold and bake the batter
3. Two mixing bowls – one for combining dry ingredients and one for the wet ingredients
4. Whisk – important for mixing the dry ingredients evenly
5. Measuring cups and spoons – essential for ensuring the right amounts of each ingredient
6. Box grater – used for grating the zucchini
7. Spatula or stirring spoon – helps to mix the batter without overmixing
8. Cooling rack – allows the muffins to cool evenly after baking
9. Toothpick – used to test if the muffins are done by checking for clean insertion

Enjoy baking your muffins!

FAQ

• Q: Can I swap the walnuts for another nut or just omit them?
  A: Yep, you can totally use a different nut like pecans or almonds or just leave them out. They add extra crunch but its fine if you dont want them.
• Q: How do I keep my muffins fresh?
  A: Store them in an airtight container at room temp for a few days. If you wanna keep them longer, toss them in the freezer and defrost as needed.
• Q: What if my zucchini is too watery?
  A: Make sure you squeeze out as much extra water as you can. If it seems too moist even then, pat it with a paper towel to avoid soggy muffins.
• Q: Can I adjust the sugar amount in this recipe?
  A: Sure you can, but keep in mind it might affect the texture a bit. Smaller sugar amounts can yield less sweet muffins so experiment in small batches.
• Q: Do I have to use both flours?
  A: You could try using only one type of flour but mixing whole wheat and all-purpose gives a nice balance of flavor and texture. If you only have one, your muffins will still be yummy.

Flax And Walnut Zucchini Muffins Recipe Substitutions and Variations

• Instead of whole wheat flour, you can use spelt flour. It gives a slightly nuttier flavor, but you might have to adjust the liquid a bit.
• If you run out of ground flaxseed, try using chia seeds in the same amount. They work similarly when mixed into the batter.
• You can swap chopped walnuts with chopped pecans or even almonds if that’s what you have on hand.
• For vegetable oil, melted butter can be used instead to get a richer taste, just note the texture might be a little denser.

Pro Tips

1. Make sure you squeeze the zucchini real good to get most of the water out cause too much water can make your muffins soggy and kind of ruin the texture. Sometimes I even wrap them in a towel and press hard to get all that extra liquid out.

2. Don’t overmix the batter. It’s cool if you see a few lumps coz mixing too much can make your muffins turn out dense and tough. Just stir until everything’s combined and call it a day.

3. Preheat your oven and line your muffin tin properly cuz a well-heated oven and a lightly greased or lined tin helps the muffins to cook evenly. If you even sprinkle a couple extra walnuts on top, it adds a neat crunchy texture.

4. Consider using room temperature eggs and oil. It might not sound like a big deal, but they blend much more smoothly with the rest of the ingredients, which ends up giving you muffins with a better rise and more even baking.