Recipe description
June 13, 2026
Zucchini Walnut Oat Muffins
Gentle, fiber-rich muffins to support daily digestion and gut balance.
88%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: tree_nut, egg, sulfites, milk
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from oats, zucchini, and walnuts.
- Includes diverse plant ingredients with polyphenols and healthy fats.
- Balanced with fiber, protein, and slow-release carbohydrates for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Zucchini
1
piece
Nut, walnut
0.5
cup
Oatmeal
1
cup
Flour
0.5
cup
Sugar, white
0.5
teaspoon
Baking powder
1
teaspoon
Salt
0.25
teaspoon
Milk, whole
0.5
cup
Egg
1
piece
Vegetable Oil
2
tablespoon
Instructions
1
Preheat the oven to 350°F (175°C) and line a muffin tin with paper cups.
2
In a large bowl, combine the grated zucchini, oats, chopped walnuts, flour, sugar, baking powder, and salt.
3
In another bowl, whisk together the milk, eggs, and vegetable oil until well combined.
4
Pour the wet ingredients into the dry ingredients and mix until just combined.
5
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
6
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
More Recipes For Your Gut
Nutrition
150 kcal
Calories
4 g
Protein
22 g
Carbohydrates
3 g
Fiber
8 g
Sugar
7 g
Fat
1 g
Saturated fat
0.2 g
Salt
FAQ
Are these muffins gluten-free? Can I use gluten-free oats?
They can be gluten-free if you use certified gluten-free oats and check that the baking powder and other ingredients are gluten-free. Minimize cross-contact.
Are these dairy-free?
Yes. They contain no dairy; use plant-based milk or yogurt and a neutral oil, and make sure the baking powder is dairy-free.
Are walnuts essential? Can I omit or substitute them?
Walnuts add texture and healthy fats; you can omit or substitute with pecans or almonds, or use seeds if you want a nut-free version.
What temperature and how long should I bake? How do I know they’re done?
Bake at about 180°C (350°F) for 20–25 minutes; they’re ready when the tops are lightly golden and a toothpick comes out clean.
How should I store leftovers?
Cool completely, then store in an airtight container at room temperature for up to 3 days, or refrigerate for 5–7 days, or freeze for longer.
Can I freeze the muffins or the batter?
Yes. Freeze baked muffins in a sealed container, or freeze the batter in portions to bake later.
How many muffins does this recipe yield?
About 12 muffins, depending on how large you portion them.
Can I make this vegan or egg-free?
Yes. Replace each egg with a flax or chia egg (1 tablespoon ground flaxseed or chia + 3 tablespoons water) and use plant-based milk/yogurt.
Can I add other mix-ins like carrots or berries?
Yes—fold in shredded carrot, diced apple, or berries; fruit may affect texture and bake time.
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