If you're looking for a delicious, easy, lower sugar zucchini muffin with perfect texture…ta-da…you've found it! These Zucchini Muffins make a great grab-and-go breakfast or snack.
Course Breakfast, Snack
1 1/4cup175g all purpose flour
3/4cup110g whole wheat flour
2large eggsuse flax eggs to keep this vegan
1/2cupmilk of your choiceI use unsweetened almond milk
1/3cupavocado oil or olive oil
1/2cuppure maple syrup
1/4cup50g dark brown sugar or coconut sugar
1teaspoonpure vanilla extract
1 3/4cup283g grated zucchini, packed lightly, not squeezed
3/4cup65g chopped walnuts, toasted (optional)
1 - 2tablespoonscoarse turbinado sugaroptional
Preheat your oven to 350 degrees Fahrenheit. Line a muffin tin with parchment liners.
In a large bowl, whisk together the flours, baking soda, salt, cinnamon and nutmeg. Set aside.
In a medium bowl, beat the eggs lightly. Add the milk, oil, maple, brown sugar and vanilla. Whisk to combine. Stir in the grated zucchini.
Pour the wet ingredients over the dry and add the walnuts. Stir with a rubber spatula or spoon just until combined. Do not overmix to avoid a tough and rubbery muffin.
Spoon heaping 1/4 cupfuls of batter into each muffin tin. Top with turbinado sugar, if using.
Bake the muffins for 18 minutes or until a toothpick inserted into the center comes out clean.
Cool for 3 to 5 minutes in the tins. Remove and cool on a wire rack until room temperature. The muffins become even more moist as they sit.
To toast your walnuts quickly…as soon as your oven has preheated to 350, place the walnuts on a baking sheet in the oven. Roast them for just 3 to 4 minutes. That's when they'll begin smelling buttery and toasted. Don't skip this step…toasting makes a big difference!To make these muffins vegan, use non dairy milk and flax eggs. To make flax eggs equivalent to two large eggs, combine 2 tablespoons ground flaxseed with 6 tablespoons of water. Allow to sit for 15 minutes before using.Store your muffins in a closed container in the fridge. They'll keep for 4 to 5 days.