Zucchini Muffins
Serves 12
Moist and flavorful, these healthy zucchini muffins are a delicious breakfast or snack! They're an easy way to use up garden zucchini or sneak some extra veggies into your day. They keep well at room temperature for up to 3 days, and they also freeze well.
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
- 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 to 400°F and grease a 12-cup muffin tin with oil or cooking spray.
- In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, and vanilla. Stir in the zucchini.
- 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 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.