Zucchini and Walnut Muffins
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Serves: 12 muffins
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin tin with 12 muffin liners, or mist with cooking spray; set aside.
  2. In a large bowl, whisk together the flours, baking soda, salt, and cinnamon; set aside.
  3. In a medium bowl, whisk together the sugar, oil, applesauce, eggs, and vanilla until well-mixed.
  4. Pour the wet ingredients into the dry and mix until just combined. Fold in the shredded zucchini and chopped walnuts until just incorporated.
  5. Scoop batter into muffin wells, filling nearly to the top. Bake for 23-26 minutes or until golden.
Notes
Adapted from Rachael Ray Mag
Nutrition Information
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/2016/01/zucchini-and-walnut-muffins/