If you’re looking for a healthy, savory breakfast that you can grab on your way out the door, Zucchini Breakfast Muffins with Goat Cheese and Walnuts are the perfect choice. These muffins are packed with wholesome ingredients, have a rich and cheesy flavor, and offer a satisfying crunch thanks to the addition of walnuts. They are easy to prepare, full of nutrients, and make mornings a little easier and a lot more delicious.
What Are Zucchini Breakfast Muffins?
Zucchini breakfast muffins are savory muffins made with grated zucchini, creamy goat cheese, and crunchy walnuts. Unlike sweet muffins, these are full of earthy, lightly salty flavors, perfect for those who prefer a more hearty or low-sugar morning meal. These muffins can be made ahead of time and kept fresh for days, making them a great breakfast prep solution for busy families or individuals on-the-go.
Health Benefits and Precautions
Zucchini
Zucchini is low in calories and rich in vitamins A and C, which support your immune system and eye health. It’s also high in water and fiber, making it good for digestion and hydration.
Goat Cheese
Goat cheese contains less lactose than cow cheese, making it a good option for people with mild lactose intolerance. It’s a source of healthy fat and protein, and also contains calcium and phosphorus, which help maintain strong bones.
Walnuts
Walnuts are packed with omega-3 fatty acids, which help reduce inflammation and improve heart health. They also offer protein and antioxidants, aiding in brain function and overall wellness.
Precautions
People with nut allergies should avoid using walnuts or replace them with seeds like sunflower seeds. Goat cheese, although easier to digest for some, may still cause issues for those with dairy allergies or sensitivities. Always be sure of individual dietary needs before serving these muffins to others.
How to Make Zucchini Breakfast Muffins with Goat Cheese and Walnuts
Ingredients
- 1 medium zucchini, grated and squeezed dry
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder (optional)
- 2 large eggs
- 1/3 cup plain Greek yogurt or sour cream
- 1/4 cup olive oil
- 3/4 cup crumbled goat cheese
- 1/3 cup chopped walnuts
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly with oil.
- In a large bowl, mix together the flour, oats, baking soda, baking powder, salt, pepper, and garlic powder.
- In a separate bowl, whisk the eggs, Greek yogurt, and olive oil until smooth. Add the grated zucchini and stir to combine.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the goat cheese and chopped walnuts gently.
- Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer them to a wire rack.
Storage and Serving Tips
These muffins can be stored in an airtight container in the refrigerator for up to 5 days. For a longer shelf life, freeze them in zip-top bags and simply reheat in the microwave or oven before serving. Enjoy them with a side of fruit or a cup of tea for a complete breakfast.
Why This Recipe Works
This savory muffin recipe not only saves time in the morning but also gives your body a nutritional boost. Packed with fiber, protein, and healthy fats, it keeps you satisfied and energized all morning long. The combination of textures—soft zucchini, creamy goat cheese, and crunchy walnuts—makes each bite interesting and delicious. Whether you’re a parent trying to feed the family or a student looking for quick morning fuel, these muffins are a smart, tasty solution.
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