Healthy Zucchini Muffins
Ingredients
The batter
-
⅓
cup
melted coconut oil or extra-virgin olive oil
-
½
cup
honey or maple syrup
-
2
units
eggs
-
⅔
cup
buttermilk (or milk of choice mixed with vinegar)
-
2
teaspoons
vanilla extract
-
1 ¾
cups
white whole wheat flour or regular whole wheat flour
-
1
teaspoon
ground cinnamon
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
fine sea salt
-
¼
teaspoon
ground nutmeg
-
1 ½
cups
grated zucchini
Optional ingredients
-
¾
cup
roughly chopped raw walnuts or pecans
Instructions
- Preheat the oven to 400°F and grease the muffin tin if necessary.
- Toast the nuts on a baking sheet for 4 to 5 minutes until fragrant.
- In a medium bowl, whisk together the melted oil and honey, then add eggs, buttermilk, and vanilla.
- In a large bowl, mix the flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
- Combine the wet and dry ingredients, stirring until just mixed, then fold in the zucchini and nuts.
- Divide the batter into the muffin cups and bake for 16 to 19 minutes until golden and a toothpick comes out clean.
- Cool the muffins on a rack and store any leftovers at room temperature or in the fridge.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
4g
Sodium
200mg
Cholesterol
70mg
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