Savoury muffins are great for a quick and easy on-the-go breakfast. You can even make a batch of these roast pumpkin and zucchini muffins and freeze to keep fresh for longer.

We’ve used a combination of buckwheat flour and hazelnut meal for this recipe. You can purchase these ingredients from most supermarkets or alternatively, you can make your own flours simply by blending buckwheat kernels and/or hazelnuts in a high power blender. This creates a softer and more spongy texture.



12 muffins

Prep time

15 minutes

Cooking time

15-20 minutes




  • 1 cup buckwheat flour

  • 1 cup hazelnut meal

  • 1 tsp cinnamon

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1 3/4 cups cooked pumpkin

  • 1 large zucchini, grated

  • 1/2 cup dairy free milk (we use macadamia)

  • 3 tbsp olive oil

  • 1/4 cup raw honey

  • 1 egg, beaten

  • 1 tsp vanilla extract

  • 1/2 cup medjool dates, pitted and chopped

  • 1/2 cup walnuts, roughly chopped 


  • Preheat oven to 180 degrees C.
  • Combine all dry ingredients in a large mixing bowl.
  • Place pumpkin in a Mod Blend Pro and purée.
  • Add pureed pumpkin to the dry mixture with grated zucchini, milk, olive oil, honey, egg and vanilla. Mix well.
  • Then gently stir though dates and walnuts.
  • Spoon mixture into a greased and lined muffin tray.
  • Bake for 15-20 minutes.
May 20, 2019


Meet Hannah & Jen, the mother-daughter duo behind Healthy Luxe

Healthy Luxe was established in 2014 by mother-daughter duo, Jennifer Murrant and Hannah Singleton. The platform evolved from a shared love and appreciation for health, food and travel.

We have worked with some of the leading brands in the health and wellness industry as well as fitness, lifestyle and travel.

Since launching in 2014, Healthy Luxe have manifested a highly engaged following of over 100,000 on Instagram and over 22,000 on Facebook. We were also awarded a badge for the top 50 influencers in Australia.


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