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zucchini-walnut-muffins-recipe

Zucchini Walnut Muffins

These gluten-free zucchini walnut muffins are moist, delicious, and perfect for a healthy snack or breakfast.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 2 cups Grated zucchini
  • 1 cup Chopped walnuts
  • 1 cup Gluten-free flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • 2 Large eggs beaten
  • ½ cup Vegetable oil
  • 1 cup Sugar
  • 1 teaspoon Vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, beat the eggs, then add the vegetable oil, sugar, and vanilla extract. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Fold in the grated zucchini and chopped walnuts.
  6. Spoon the batter into the prepared muffin tin, filling each cup about ⅔ full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 25g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 200mg | Fiber: 2g | Sugar: 12g | Vitamin A: 100IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 1mg

Keywords

Gluten-Free, Muffins, Walnut, Zucchini
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