Description
30 minute, delicious muffins on the healthier side chock full of veggies, perfect for breakfast or a snack on the go!
Ingredients
Scale
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups zucchini, grated*
- 1/2 cup walnuts, roughly chopped
- 1/3 cup + 2 tbsp coconut oil, melted
- 1/3 cup + 2 tbsp applesauce
Instructions
- Preheat oven to 350˚F. Grease a 12 cup muffin pan and set aside.
- In a large mixing bowl, whisk flours, baking soda, cinnamon, nutmeg, and all spice until thoroughly combined.
- In another mixing bowl or stand mixer, whisk together sugar, egg, vanilla extract and salt. Add in zucchini, walnuts, applesauce, and vegetable oil and whisk until combined.
- Add the wet mixture to the dry ingredients and stir until just combined.
- Spoon the batter into the prepared muffin pan, filling each one about 3/4 of the way full.
- Bake for 30-35 minutes until a toothpick inserted into the middle of a muffin comes out clean.
- Cool for 5 minutes. Remove muffins to a wire rack and cool for another 5 minutes.
Notes
You can also use zucchini "zoodles", just roughly dice them before mixing them into the batter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
