Zucchini flaxseed muffins

September 8, 2020 at 10:06 pm (Alma's faves, B plus (3 stars, like a lot), breakfast, Monthly menu plan - brunch, Muffins and quick breads, Website / blog)


Although these muffins are called zucchini flaxseed muffins I think they are more flaxseed, walnut, oat muffins with a touch of zucchini and carrot. The muffins are pretty tasty and filling, and make a reasonable quick breakfast. I keep them in the freezer for mornings when we’re in a big rush.

Update September 13, 2022: I made these muffins again and carefully measured 1/4 cup of batter into each muffin tin, as the instructions say. But even following that instruction exactly the recipe did not nearly make 24 muffins. Weird. The amount seems a bit too much for 12 muffins but not nearly enough for 24 muffins. I also had to cook the muffins for much longer than the instructions said. This time the muffins were raw after 15 minutes. I had to cook them for over 20 minutes, and they were still a bit soggy on the bottom. I did use those aluminum muffin liners. Maybe that was the problem? They tasted good but I had to put them back in the oven for a few minutes just on the rack (no liners or muffin tin) to crisp up the bottoms.

I used 3/4 cup of some kind of whole sugar (but no molasses this time) and I thought the muffins could have been a tad bit sweeter, but oddly Alma didn’t complain. She happily ate two warm muffins for breakfast with butter, and a few days later she asked for more. I took two out of the freezer the night before and then briefly warmed them in the oven. She happily ate both without butter this time.

I posted a comment on the blog and the author said she updated the recipe to fix the issues and I should try it again. The instructions now say to cook for 16 to 18 minutes and the recipe currently says it makes 18 muffins. Here’s the updated ingredient list for 18 muffins, but maybe it makes sense to cut it down to make 12 or increase it to make 24?

Ingredients for *18* muffins:

  • 1 cup whole wheat flour
  • 1/2 cup unbleached all purpose flour
  • 3/4 cup ground flaxseed
  • 3/4 cup old fashioned rolled oats
  • 1 cup dark brown sugar (I use 3/4 cup)
  • 1/2 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 2 teaspoons cinnamon
  • 3/4 cup milk
  • 2 large eggs, beaten
  • 1 tsp. vanilla
  • 1 cup grated zucchini (about 1/2 a medium-sized zucchini)
  • 1/2 cup grated carrots (about 1 medium-sized carrot)
  • 1 large ripe banana, mashed (if using previously frozen banana, drain off any liquid first)
  • Optional: 1 cup chopped walnuts or chocolate chips
Notes from original attempt on Sept 8, 2020

I accidentally ground up way too much flax seed and was looking for something to do with it.  This zucchini flaxseed muffin recipe from the Thriving Home blog looked perfect, as I also had zucchini and carrots from our CSA, and I had accidentally bought quick-cooking oats and had no idea what to do with them.

The recipe calls for 1 cup of brown sugar, but I didn’t have any brown sugar so I used 3/4 cup of white sugar and a little bit of molasses (didn’t measure). For the nuts Alma added a mix of pecans and almonds. I didn’t see her measure them, and I think she might have actually put in quite a bit more than 1 cup? The final muffins were quite nutty, which I enjoyed.

The main mistake I made was not realizing that the recipe is for 24 muffins, not 12. (The instructions don’t say anything about using two muffin tins, so the only way to tell is by reading the header which says how many servings it makes.) I filled all my muffin tins about 3/4 of the way full, but still had quite a bit of batter left (although not nearly half). At that point I went to double check the recipe and realized my mistake. But I thought, eh, I don’t really want to have to clean out the muffin tins and butter them again to make a second batch. So I just poured the rest of the batter in. The muffins took a bit longer to bake (maybe 17-18 minutes instead of 13-15?). But they came out great. Everyone liked them. They were big muffins, but Alma ate I think 2.5 muffins! Of course, the next week she didn’t want to look at the muffins. I froze most of them but Derek and I each had one for breakfast the next day. They were still really good. They are moist without being doughy inside, and they have a lot of flavor. I could definitely taste the flax seed, but neither Derek nor Alma said they noticed it. I cut down the sugar slightly and Derek thought they needed to be more sweet, so he ate his with jam. Alma and I thought they were fine as is. Next time I might try cutting the sugar down to 2/3 cup and adding some raisins.

Calling these “zucchini” muffins is a bit of a stretch. The recipe calls for 1 cup of grated zucchini, which wasn’t even 1 whole zucchini for me. So each of my huge muffins only has less than 1/12 of a zucchini in it, and only about 1/24 of a carrot. If you want to eat some veggies, just make yourself a side of sautéed zucchini and carrots to go with the muffins. If you want a yummy, filling breakfast that freezes well and that you can grab when you’re in a rush, try this recipe. Although it doesn’t really have much vegetable in it, it does have lots of nuts, lots of flax seed, some oats, and a bit of egg. I think those ingredients help make the muffins quite filling and satisfying.

1 Comment

  1. Healthy vegetarian breakfast ideas | The captious vegetarian said,

    […] quite like these zucchini flaxseed muffins. I’ve made them twice now and they’ve been pretty successful both times. They […]

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