Zucchini and Walnut Muffins
Servings: 16
Calories: 268kcal
Equipment
- 2 regular size 8 cup muffin tins
Ingredients
- 3 cups grated zucchini about 2 whole zucchini
- 2 beaten eggs
- 2 tsp vanilla
- 1 cup olive oil
- 1/3 cup real maple syrup
- 1/3 cup honey
- 1/3 cup chopped walnuts
- 1 1/2 cup whole wheat flour
- 1 1/2 cup all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350°.
- In a mixing bowl, combine zucchini, eggs, vanilla, olive oil, maple syrup and honey. Stir gently, set aside.
- In a large mixing bowl, combine the walnuts, flours, baking soda, baking powder, salt and cinnamon.
- Stir to combine and make a well in the middle. Pour the wet mixture into the well and stir just a few times until barely combined (about 15 stirs).
- Pour the batter in 2 muffin tins greased with nonstick cooking spray.
- Bake for 20 minutes or until muffins are golden at the top and spring back when pressed.
- Cool on a wire rack.
