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Savory Vegan Zucchini Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews


A delightful savory spin on the classic zucchini muffin, free of butter and refined flour!


Units Scale
  • 2 tbsp ground flaxseed + 6 tbsp water (or 2 eggs)
  • 1 medium zucchini, grated + water squeezed out
  • 1/4 cup chopped green onions
  • 1 cup oat flour
  • 1/2 cup almond flour
  • 1/2 cup Sriracha Blue Diamond Almonds, ground into flour
  • 2 tbsp nutritional yeast
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Fresh ground pepper
  • 1/2 cup unsweetened almond milk
  • 3 tbsp coconut oil, melted


  1. Preheat oven to 400F. Spray a muffin tin with cooking spray and set aside.
  2. Whisk together flax and water in a small bowl. Set aside to "gel."
  3. Chop ends off and grate zucchini. Place in a strainer or seive to drain.
  4. Place sriracha almonds in food processor or blender (I used my nutribullet) and pulse until a flour is formed. Don't over-process or the mixture will become too moist. You can also pulse oats to make oat flour if you don't have pre-made oat flour.)
  5. Place oat flour, almond flour, sriracha almond flour, nutritional yeast, baking powder, baking soda, garlic powder, salt, and a few grinds of pepper in a large bowl. Stir to combine. If you need to use your fingers to break up the almond meal, that's fine!
  6. Add flax mixture, almond milk, and coconut oil. Stir until just combined. Use your hands to squeeze out any extra water from the zucchini. Fold in zucchini and green onions.
  7. Spoon into muffin tin. Bake for 30-35 minutes, or until a knife inserted into the center comes out clean. Store in an air-tight container in the refrigerator.