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Vegan Gluten-Free Walnut Zucchini Muffins

Embrace the fall season with these tasty gluten-free walnut zucchini muffins! The warming cinnamon and hearty walnuts in these muffins will warm your heart and soul. But there’s more to these treats than just their delicious taste! Walnuts are not just for adding crunch! Walnuts are a fantastic source of heart-healthy fats, fiber, and antioxidants. They can help reduce the risk of heart disease, improve brain function, and even support weight management. Zucchini adds moisture, fiber, and essential vitamins to these delights. It’s a low-calorie veggie that’s great for digestion, skin, and overall health. Besides its delightful flavor, cinnamon boasts anti-inflammatory properties, helps regulate blood sugar, and may lower cholesterol levels. It’s the ultimate fall spice, and it’s doing your body good! Enjoy these fall muffins.

Makes 12


  • 1 cup fine almond flour
  • 1 cup organic oat flour
  • 1/3 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 3/4 cup applesauce
  • 1/2 cup mashed banana
  • 1/2 cup coconut milk
  • 1 tsp vanilla
  • 1/2 cup shredded zucchini
  • 3/4 cup organic walnuts


  1. Preheat the oven to 350°F.
  2. In a large bowl, combine almond flour, oat flour, coconut sugar, baking powder, baking soda, and a pinch of salt.
  3. In a separate bowl, mix bananas, coconut milk, applesauce, vanilla, and zucchini. Combine the wet and dry ingredients, ensuring everything is well-mixed.
  4. Gently fold in those heart-healthy walnuts.
  5. Divide the batter into a 12-cup muffin tin (greased and floured or using muffin liners). Bake for 25 minutes until the tops are firm and a toothpick comes out clean.
  6. Let them cool on a wire rack.



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