Savory Zucchini Chia Muffins

Serve these flavorful muffins with grilled fish or chicken, along with a spinach salad, for a nice dinner.

Serves: 12Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12


  • 1 Tbsp. olive oil
  • ⅓ cup finely chopped onion
  • 4 cloves garlic, minced
  • ¼ cup canola oil
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1 cup grated zucchini, drained
  • 1¼ cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ cup chia seeds, finely ground
  • 1 Tbsp. fresh chopped rosemary
  • ¼ cup minced flat-leaf parsley
  • ¼ cup grated Parmesan cheese
  • ¼ tsp. black pepper


  • Preheat oven to 375ºF. Line 12 muffin cups with paper liners and set aside.
  • In small saucepan, combine olive oil, onion, and garlic; cook and stir until tender, about 6 minutes. Remove from heat and place in large mixing bowl. Let cool for 30 minutes.
  • Stir in canola oil, buttermilk, eggs, and zucchini and mix well. Add flour, whole-wheat flour, baking powder, baking soda, chia seeds, rosemary, and parsley and mix until dry ingredients are moistened. Stir in cheese and pepper.
  • Fill prepared muffin cups ¾ full. Bake for 20–25 minutes, or until muffins are golden brown and set. Remove from cups and serve immediately.