Zucchini Muffins
Ingredients
-
¾
cup
all-purpose flour
-
2
tablespoons
all-purpose flour
-
¾
cup
whole wheat flour
-
½
cup
almond flour
-
2
tablespoons
almond flour
-
1
tablespoon
baking powder
-
1
teaspoon
cinnamon
-
½
teaspoon
nutmeg
-
½
teaspoon
sea salt
-
½
cup
unsweetened almond milk
-
¼
cup
extra-virgin olive oil
-
2
large
eggs
-
½
cup
cane sugar
-
1
teaspoon
vanilla extract
-
2
cups
shredded zucchini
-
½
cup
chopped walnuts
Instructions
- Preheat the oven to 400°F and grease a 12-cup muffin tin.
- In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, 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, then transfer to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
4g
Sodium
200mg
Cholesterol
50mg
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