RecipeZucchini Walnut Muffins
- 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
- • 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.
Want more muffin recipes? Try my Banana Chocolate Chip Muffins and Chocolate Protein Muffins!