Zucchini and Walnut Muffins
Author: Nicole Morrissey
Prep time:
Cook time:
Total time:
Serves: 12 muffins
- 1 cup all-purpose flour
- 1 cup white wheat or whole wheat pastry flour
- 2 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ cup sugar
- ½ cup canola oil
- ¼ cup unsweetened applesauce
- 2 large eggs
- 1 Tbsp pure vanilla extract
- 2 cups zucchini, shredded (about 2 medium)
- ½ cup walnuts, chopped
- Preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners, or mist with cooking spray; set aside.
- In a large bowl, whisk together the flours, baking soda, salt, and cinnamon; set aside.
- In a medium bowl, whisk together the sugar, oil, applesauce, eggs, and vanilla until well-mixed.
- Pour the wet ingredients into the dry and mix until just combined. Fold in the shredded zucchini and chopped walnuts until just incorporated.
- Scoop batter into muffin wells, filling nearly to the top. Bake for 23-26 minutes or until golden.
Serving size: 1 muffin Calories: 245 Fat: 13.4 Carbohydrates: 27.9 Sugar: 13.3 Sodium: 310 Fiber: 2.3 Protein: 4.5 Cholesterol: 31
Recipe by Prevention RD at https://preventionrd.com/zucchini-and-walnut-muffins/
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