Savoury pumpkin zucchini muffins

9 times out of 10 I seem to be having something sweet for breakfast; whether that be a smoothie, bowl of oats, chia pudding, acai bowl, pancakes or even a cold-pressed juice. But now I’ve started experimenting with a lot more savoury breakfast options and am loving the variation and the way these new recipes are making me feel. My latest kitchen creation is a savoury muffin recipe.

Savoury pumpkin zucchini muffins (1 of 1)

Perfect for breakfast on the go or as a snack, these muffins are full of goodness and fibre.  Though these muffins are savoury, the cinnamon and maple delightfully bring out the sweetness of the pumpkin and zucchini (what can I say, I’m a sweet tooth at heart). And the pepitas on top provide a delicious crunch and hit of zinc – wonderful for the health of your skin, hair, nails and immune system.    

Let me know if you give this recipe a go and how you like it!

Savoury Pumpkin Zucchini Muffins

*Makes 12


  • 1 cup butternut pumpkin (or pumpkin puree)
  • 1 cup grated zucchini
  • 1 cup almond meal
  • 1 cup buckwheat flour
  • 1 tablespoon psyllium husk
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1 tablespoon apple cider vinegar
  • ½ cup almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia seeds
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons pure maple syrup
  • ½ teaspoon celtic sea salt
  • Handful of pepitas


  1. Preheat oven to 200 degrees Celsius. Cut the pumpkin into small chunks and bake in the oven for 45-60 minutes, until cooked through.
  2. Transfer pumpkin pieces to a blender and blend into a puree. Add the grated zucchini and blend until combined.
  3. Mix chia seeds with 6 tablespoons of filtered water and stir to combine. Let sit for 10 minutes so the consistency become gelatinous.
  4. In a large bowl, add the dry ingredients of the almond meal, buckwheat flour, psyllium husk, cinnamon, baking powder and salt. Stir well to combine.
  5. Add the liquid ingredients of the apple cider vinegar, almond milk, vanilla extract, olive oil and maple syrup. Mix well.
  6. Stir through the chia seeds.
  7. Spoon mixture into a silicone muffin tray (makes 12 muffins). Sprinkle a few pepitas on the top of each muffin.
  8. Bake in the oven for 25-30 minutes, until skewer poked into centre of muffin comes out clean.
  9. Serve as is or sliced with almond butter.

*Can be stored in an air-tight container in the fridge for a week.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s