BreakfastDish

Zucchini Walnut Breakfast Muffins

Name: Zucchini Walnut Breakfast Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 12 servings
Ingredients: 1 3/4 cups all purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 2 eggs; 1/2 cup Greek yogurt; 1/2 cup maple syrup; 1/3 cup neutral oil; 1 tsp vanilla extract; 1 1/2 cups shredded zucchini; 1/2 cup chopped walnuts; Pinch of kosher salt

Tender vegetarian muffins with shredded zucchini, Greek yogurt, walnuts, cinnamon, and vanilla.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

1 3/4 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

2 eggs

1/2 cup Greek yogurt

1/2 cup maple syrup

1/3 cup neutral oil

1 tsp vanilla extract

1 1/2 cups shredded zucchini

1/2 cup chopped walnuts

Pinch of kosher salt

Instructions

Step 1

Heat the oven to 375 F and line a 12-cup muffin pan.

Step 2

Whisk the flour, baking powder, baking soda, cinnamon, and salt in a bowl.

Step 3

Whisk the eggs, Greek yogurt, maple syrup, neutral oil, and vanilla in a second bowl.

Step 4

Fold the wet ingredients into the dry ingredients, then fold in the zucchini and walnuts.

Step 5

Divide the batter among muffin cups and bake until the tops spring back.

Step 6

Cool briefly before serving.

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Servings

Timing

37 min

Meal type

Breakfast

Recipe level

Dish

Visibility

public

Dietary tags

Peanut-freeVegetarian