Food Friday!

Healthy Zucchini Muffins

I had some extra zucchini in the fridge and decided eating it in a muffin would be way more enjoyable. These Healthy Zucchini Muffins are super moist and super healthy. Delicious with a few dark
 chocolate chips and fresh from the oven!


- 11/4 cups Quinoa flour
- 1/2 Stevia
- 1 tsp ground cinnamon
- 1 1/4 tsp baking powder
- 1/2 baking soda
- 1/4 tsp sea salt
- 1 cup finely grated zucchini
- 1/2 cup unsweetened almond milk
- 2 tbsp coconut oil
- 2 tbsp honey
- 1 large egg
- 1/2 cup finely chopped walnuts

Ingredients for Topping:

- 1/2 cup finely chopped walnuts
- Stevia
- ground cinnamon
- dark chocolate chips (optional)


- pre-heat oven to 400〫
- coat the insides of a muffin tin with olive oil. Set aside.
- in a large bowl, combine the dry ingredients (Quinoa flour, Stevia, cinnamon, baking powder, baking soda, sea salt). Set aside.
- in a small bowl, combine the wet ingredients (zucchini, milk, coconut oil, honey, egg)
- in increments, whisk the wet mixture into the dry mixture
- stir in the walnuts
- spoon the batter into the prepared muffin tins, filling approximately 3/4 full

- makes 12 muffins

Directions for Topping:

- first sprinkle the top of each muffin batter with Stevia and a pinch of cinnamon
- then top each muffin with the chopped walnuts and dark chocolate chips (if you're a chocolate lover)

- wipe off any drips of batter or excess topping from the muffin tin
- bake for approximately 12 minutes or until a knife comes clean when poked into the center of the muffins
- loosen the edges of muffins using a knife and remove from muffin tin. Cool the muffins on a cooling rack.
- best to enjoy these moist muffin treats when fresh from the oven!

Want more muffins?! Try these Banana Walnut Protein Muffins!

This recipe was adapted from one found on My Recipes



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