RecipeZucchini Walnut Muffins
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Amount per Serving
- Calories: 148
- Protein: 4 g
- Total Fat: 5 g
- Unsaturated Fat: 4.5 g
- Saturated Fat: 0.5 g
- Cholesterol: 18 mg
- Total Carbohydrate: 23.5 g
- Dietary Fiber: 3 g
- Total Sugar:7 g
- Natural Sugar: 4 g
- Added Sugar: 3 g
- Sodium: 74 mg
Whip up a batch of these delicious (and generously sized) gems on the weekend and enjoy them all week long. They’re a tasty mix of sweet banana and nutrient-rich zucchini for a healthy and energizing breakfast or a delicious snack.
- Prep time
- Total Time
This recipe makes 9 muffins
- 1¼ cups whole grain flour (any preferred variety)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup walnuts, chopped
- ¾ cup ripe banana puree (about 2 bananas)
- ¾ cup grated zucchini (about ½ medium zucchini)
- 1 egg
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- ¼ cup unsweetened applesauce
Preheat oven to 350˚.
In a medium bowl, mix flour, baking powder, salt, cinnamon, nutmeg and walnuts.
In a separate bowl, mix banana and zucchini, egg, maple syrup, vanilla and applesauce.
Pour wet ingredients into dry and combine. Take care not to over-mix—stir no more than 15 to 20 times.
Fill each muffin tin about ¾ of the way. Bake for 25 to 30 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
Nutrition information courtesy of Genesis® R&D
