Description
Delicious and moist zucchini muffins that are perfect for a healthy breakfast or snack. These muffins are packed with wholesome ingredients and are easy to make.
Ingredients
Dry Ingredients:
- ¾ cup + 2 tablespoons all-purpose flour (spooned and leveled)
- ¾ cup whole wheat flour (spooned and leveled)
- ½ cup + 2 tablespoons almond flour (spooned and leveled)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
Wet Ingredients:
- ½ cup milk
- ¼ cup extra-virgin olive oil or vegetable oil (plus more for the pan)
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini (no need to squeeze out excess water)
- ½ cup chopped walnuts
Instructions
- Preheat the oven: Preheat the oven to 400°F and grease a 12-cup muffin tin with oil or cooking spray.
- Prepare dry ingredients: In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients: In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.
- Combine ingredients: Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Fold in the walnuts. Use a ⅓ cup measuring cup to scoop the batter into the muffin cups.
- Bake: Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
Notes
- You can add chocolate chips or raisins for extra sweetness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
