Whether you prefer coffee or tea in your morning cup, these nutty cucumber muffins are the perfect accompaniment. Laced with cinnamon, vanilla and ginger with chopped roasted mixed nuts for a little crunch and extra flavor, these nutty cucumber muffins are moist, tender, flavorful and have just a light undertone of cucumber. You’ll definitely smell the cucumber when they are baking, but once the oven is off, the cucumber scent fades. Those flecks of green could be mistaken for zucchini at a glance, but the taste is decidedly different.
I wasn’t quite too sure what to expect from cucumber muffins, but at one bite, I instantly fell in love. I know, you’re probably thinking I’m crazy putting cucumbers in my muffins. But trust me, it really works. I first baked these muffins for my mom the muffin lover. Then I boxed them up and put them in the car to travel with me to mom’s house. She instantly gobbled up a couple as soon as she saw them. I told her she could freeze some if there were too many for her. The recipe makes 20 muffins, which is a lot for one person. Mom decided to share some with a neighbor instead. And the neighbor liked them so much, she asked for the recipe! (That always makes me happy when that happens.)
Yesterday I woke up with a craving for THESE muffins. And a couple cucumbers in the fridge drawer. (There are always cucumbers in the drawer this summer. I grew cucumbers this year, and those little plants have produced SO so so many.) I made half a batch of muffins for myself (10 muffins) and added some fiber powder. And they tasted just like I remember. Still amazing! Today I discovered they are even better with a little spread of whipped cream cheese.
If you happen to have a bunch of cucumbers on hand and get tired of eating cucumber salad, it might just be time to try baking up some cucumber muffins for a change. Who says zucchini gets to have all the baking fun?
Adapted from Honest Cooking & Travel
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Nutty Cucumber Muffins
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: About 20 muffins 1x
Ingredients
- 600 g (about 21 oz.) shredded cucumbers (2 to 3 normal size cucumbers)
- 1/4 cup honey or vanilla Greek yogurt
- 3/4 cup avocado oil
- 3 eggs
- 1 teaspoon vanilla
- 2 1/2 cups whole wheat flour
- 1 cup sugar
- 1 teaspoon EACH: baking powder, baking soda, cinnamon
- 1/2 teaspoon ginger
- 1/2 – 1 teaspoon salt
- 1 cup mixed nuts, chopped and toasted (I used pecans, almond slices, and peanuts)
Instructions
- Preheat oven to 350 F. Line about 20 muffin cups with cupcake liners or spray with cooking spray. Shred and weigh the cucumbers after shredding, then put the cucumbers in a colander and using a clean towel, press down on them to push out and absorb excess water. The cucumber should still be moist, but not drippy or wet.
- In a large mixing bowl, whisk together the yogurt, oil, eggs and vanilla until well mixed. Stir in the zucchini.
- Sprinkle the dry ingredients on top, then stir until the batter is fully mixed into the mixture and no dry flour remains. Scoop the batter into the prepared muffin tins, filling the cups most of the way with the batter.
- Bake at 350 F. for about 25 – 35 minutes or until a wooden pick inserted in the center of the largest one comes out clean and the tops are golden brown. Let cool slightly and enjoy!
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition facts are an estimate based on ingredients for 1 of 20 muffins. Your results may vary.
