Muffins are the ultimate food for breakfast on-the-go. I don't care if it's banana, carrot, or even a savory muffin... give me them all! I love pairing muffins with fruit, yogurt or a couple hard boiled eggs for a quick breakfast. They're SO quick to whip up at the start of the week to make meals easier.


– Flax seeds – Maple syrup – Olive oil – Vanilla extract – Bananas – Oat flour – Salt – Baking powder – Cinnamon – Zucchini – Chocolate chips – Walnuts

Can I turn these zucchini muffins into a loaf?

Yes! Turn these muffins into a loaf by pouring the batter into a greased 8.5x4.5 inch loaf pan and baking for about 40-50 minutes. Note that this recipe does use oat flour and a flax egg, so it does not have the same rise a typical zucchini bread will have. It's still delicious, but with a denser texture

Can you taste zucchini in muffins?

Not really. I love adding zucchini to baked goods because you can sneak in some added veggies while also creating this amazing moist texture.

Can I make these zucchini muffins oil-free?

There's no nutritionl benefit to going oil-free (we need healthy fats!), however you can try swapping the olive oil for applesauce. I haven't tested this, but would expect the overall texture to be a little denser. Leave me a comment if you try this swap!


To make gluten-free: Use a certified gluten-free oat flour. You can also make your own by blending together 1+½ cups of certified gluten-free oats. To make vegan: This recipe is naturally vegan. To make nut-free: Omit the walnuts.

Hi I'm Nicole! I’m a Registered Dietitian, recipe developer and content creator on a mission to help individuals rediscover the joys of cooking with easy, accessible, healthy recipes. On my page you'll find yummy recipes, wellness tips, and even some of my favourite travel and lifestyle recommendations!