Zucchini Nut Muffins

Delicious muffin recipe that is pretty low fat but gets a lot of its moisture from the grated zucchini. A great way to use up extra vegetables!

Yields12 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 3 cups White Flour (could use half white and half whole wheat)
 1 tsp Baking Soda
 1.40 tsp Baking Powder
 ¼ cup Chia Seeds
 2 Eggs
 1 cup Brown Sugar
  cup Coconut Oil (melted)
 3 tsp Vanilla
 ½ cup Almond or Oat Milk (I used chocolate oat milk)
 1 tsp Cinnamon
 ¼ tsp Nutmeg
 2 cups Grated Zucchini
 ½ cup Chopped Walnuts or Pecans (you could also try chocolate chips)
1

Spray muffin tin with olive oil. Preheat oven to 325 degrees

2

Mix flour, baking soda, baking powder, chia seeds, cinnamon and nutmeg and set aside.

3

In a separate bowl beat the two eggs, then add the brown sugar, coconut oil, milk, vanilla and mix well.

4

Add the dry ingredients to the wet mix and stir to combine. Add nuts if using. The mixture will be pretty thick.

5

Scoop mix into muffin tins and bake for 30 minutes.

Ingredients

 3 cups White Flour (could use half white and half whole wheat)
 1 tsp Baking Soda
 1.40 tsp Baking Powder
 ¼ cup Chia Seeds
 2 Eggs
 1 cup Brown Sugar
  cup Coconut Oil (melted)
 3 tsp Vanilla
 ½ cup Almond or Oat Milk (I used chocolate oat milk)
 1 tsp Cinnamon
 ¼ tsp Nutmeg
 2 cups Grated Zucchini
 ½ cup Chopped Walnuts or Pecans (you could also try chocolate chips)

Directions

1

Spray muffin tin with olive oil. Preheat oven to 325 degrees

2

Mix flour, baking soda, baking powder, chia seeds, cinnamon and nutmeg and set aside.

3

In a separate bowl beat the two eggs, then add the brown sugar, coconut oil, milk, vanilla and mix well.

4

Add the dry ingredients to the wet mix and stir to combine. Add nuts if using. The mixture will be pretty thick.

5

Scoop mix into muffin tins and bake for 30 minutes.

Zucchini Nut Muffins

Add comment

By CilantroLover

Categories

Recent Recipes

Follow Me