Description
Enjoy these moist and delicious diabetic-friendly zucchini muffins. They are easy to make and perfect for a healthy snack or breakfast.
Ingredients
Scale
- 2 large eggs
- 1/2 cup applesauce or yogurt
- 1/2 cup honey or maple syrup
- 1/4 cup any mild tasting oil
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups whole wheat or spelt flour
- 2 cups shredded zucchini, not squeezed and packed
- 1/2 cup walnuts, optional
- Cooking spray
Instructions
- Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, baking powder, baking soda and salt; whisk well to combine.
- Add flour and gently mix until combined. Add zucchini and nuts (if using). Stir and do not over mix.
- Distribute batter evenly between 12 openings of a tin and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.
Notes
- Store: Store muffins on a counter covered with linen towel or in a ventilated container for 1-2 days. After I recommend to freeze them.
- Freeze: Bake and cool muffins completely. Place in resealable plastic bag, let the air out as you are sealing, and freeze for up to 3 months. Thaw on a counter for a few hours.
Nutrition
- Serving Size: 1 muffin
- Calories: 196kcal
- Sugar: 10g
- Sodium: 143mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0.003g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 27mg