Healthy Zucchini Muffins
Ingredients
Dry Ingredients
-
1 ½
cup
oat flour
-
2
teaspoons
baking powder
-
2
teaspoons
ground cinnamon
-
¼
teaspoon
ground nutmeg
-
¾
teaspoon
fine sea salt
Wet Ingredients
-
3
large
eggs
-
⅔
cup
maple syrup
-
¼
cup
olive oil
-
2
teaspoons
vanilla extract
-
1 ½
cups
shredded zucchini
Optional Ingredients
-
⅓
cup
chopped walnuts or pecans
Instructions
- Preheat the oven to 350ºF and line a muffin tin with 12 parchment paper liners.
- In a large bowl, combine the dry ingredients and whisk well to break up any lumps.
- Add the wet ingredients and stir until the batter is relatively smooth.
- Fold in the shredded zucchini without squeezing out the moisture.
- Divide the batter evenly among the muffin cups and top with nuts or chocolate chips if desired.
- Bake for 25 to 30 minutes until the tops spring back when pressed.
- Cool in the pan for 15 minutes, then transfer to a wire rack to finish cooling.
Nutrition Facts (estimated)
Servings
12
Calories
174
Total fat
7g
Total carbohydrates
23g
Total protein
4g
Sodium
167mg
Cholesterol
47mg
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