These Zucchini Walnut Muffins are a delightful treat that combines wholesome ingredients with warm spices. Perfect for breakfast, snacks, or even a healthy dessert, these muffins offer a unique nutty flavor and moist texture that everyone will love. Their versatility makes them suitable for various occasions, from brunch gatherings to cozy afternoon tea.
Why You’ll Love This Recipe
- Healthy Ingredients: These muffins are made with whole grains and healthy fats, making them a nutritious choice for any time of day.
- Easy to Make: With simple steps and common ingredients, this recipe is perfect for both novice and experienced bakers.
- Customizable: Feel free to add your favorite mix-ins like chocolate chips or dried fruits to make it your own!
- Meal Prep Friendly: Bake a batch ahead of time and enjoy them throughout the week as a quick snack or breakfast option.
- Family-Friendly: Kids love these muffins! They’re great for getting some veggies into their diet without them even noticing.
Tools and Preparation
Before you start baking these delicious zucchini walnut muffins, gather the necessary tools. Having everything ready will make the process smooth and enjoyable.
Essential Tools and Equipment
- Muffin tin (12-cup)
- Mixing bowls (medium and large)
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Grater (for zucchini)
Importance of Each Tool
- Muffin tin: Ensures even baking and helps shape the muffins perfectly.
- Mixing bowls: Allows for easy mixing of wet and dry ingredients without mess.
- Whisk: Helps to incorporate air into the batter, making the muffins light and fluffy.
Ingredients
These moist and wholesome zucchini walnut muffins are packed with warm spices, whole grains, and a hint of nutty flavor. Perfect for breakfast, snacking, or a healthy treat any time of day.
Dry Ingredients
- ¾ cup + 2 tablespoons all-purpose flour, spooned and leveled
- ¾ cup whole wheat flour, spooned and leveled
- ½ cup + 2 tablespoons almond flour, spooned and leveled
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
Wet Ingredients
- ½ cup unsweetened almond milk
- ¼ cup extra-virgin olive oil or neutral oil, plus more for the pan
- 2 large eggs
- ½ cup cane sugar
- 1 teaspoon vanilla extract
Main Ingredients
- 2 cups shredded zucchini (no need to squeeze out excess water)
- ½ cup chopped walnuts
How to Make Zucchini Walnut Muffins
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin with oil or cooking spray.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the following:
1. All-purpose flour
2. Whole wheat flour
3. Almond flour
4. Baking powder
5. Cinnamon
6. Nutmeg
7. Sea salt
Make sure they are well combined.
Step 3: Combine Wet Ingredients
In a large bowl, vigorously whisk together:
1. Almond milk
2. Olive oil
3. Eggs
4. Cane sugar
5. Vanilla extract
Continue whisking until smooth before stirring in the shredded zucchini.
Step 4: Combine Mixtures
Pour the dry ingredients into the wet mixture. Stir gently until just combined—do not overmix!
Step 5: Fold in Walnuts
Gently fold in the chopped walnuts to evenly distribute throughout the batter.
Step 6: Fill Muffin Cups
Use a ⅓ cup measuring cup to scoop the batter evenly into each prepared muffin cup.
Step 7: Bake
Place in the oven and bake for 16 to 20 minutes or until muffin tops spring back when lightly touched.
Step 8: Cool
Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Enjoy your delicious Zucchini Walnut Muffins!
How to Serve Zucchini Walnut Muffins
Zucchini walnut muffins are a delightful treat that can be enjoyed in various ways. Whether you’re looking for a quick breakfast or a tasty snack, these muffins are versatile and delicious.
Breakfast with a Twist
- Spread with Nut Butter: Enjoy your muffin smeared with almond or peanut butter for added protein and flavor.
- Top with Greek Yogurt: A dollop of Greek yogurt adds creaminess and tang, making it a perfect breakfast option.
Snack Time Pairings
- Fresh Fruit: Pair your muffin with some sliced apples or berries for a refreshing contrast.
- Cheese Plate: Serve alongside cheese slices for a savory touch that balances the sweetness of the muffins.
Dessert Option
- Drizzle of Honey: A light drizzle of honey over the warm muffin enhances its sweetness.
- Ice Cream Sandwich: Use two muffins to create an ice cream sandwich for a fun dessert.
How to Perfect Zucchini Walnut Muffins
To ensure your zucchini walnut muffins turn out perfectly every time, follow these helpful tips.
- Check Your Zucchini: Use fresh, firm zucchini for the best texture and moisture balance in the muffins.
- Measure Flour Properly: Spoon and level your flour to prevent the muffins from being too dense.
- Don’t Overmix: Mix just until combined to keep the muffins tender and fluffy.
- Use Room Temperature Ingredients: This helps achieve a smooth batter, leading to even baking.
- Adjust Baking Time: Keep an eye on the muffins as oven temperatures can vary; they should spring back when touched.
Best Side Dishes for Zucchini Walnut Muffins
These zucchini walnut muffins pair wonderfully with several side dishes that enhance your meal experience. Here are some ideas to consider:
- Fruit Salad: A mix of seasonal fruits adds freshness and balances the flavors.
- Smoothie Bowl: Blend up your favorite fruits and top with granola for a nutritious side.
- Scrambled Eggs: Serve fluffy scrambled eggs on the side for extra protein to start your day off right.
- Avocado Toast: The creamy texture of avocado complements the nutty flavor of the muffins beautifully.
- Cottage Cheese: A scoop of cottage cheese offers a creamy contrast that’s rich in protein.
- Chia Seed Pudding: This healthy option adds texture and is packed with nutrients, perfect alongside your muffin.
Common Mistakes to Avoid
Avoiding common mistakes can help you achieve the perfect Zucchini Walnut Muffins. Here are some pitfalls to steer clear of:
- Using too much liquid: Adding extra zucchini or not measuring almond milk correctly can make muffins soggy. Measure accurately for the best moisture balance.
- Overmixing the batter: Mixing too much can lead to tough muffins. Stir until just combined for a light and fluffy texture.
- Not greasing the muffin tin: Failing to grease your muffin pan can result in sticking. Always use oil or cooking spray to ensure easy removal.
- Baking at the wrong temperature: Oven temperature matters! Make sure your oven is preheated properly for even baking and golden tops.
- Skipping the cooling step: Removing muffins too soon can cause them to crumble. Let them cool in the pan before transferring to a wire rack.
Storage & Reheating Instructions
Refrigerator Storage
- Store muffins in an airtight container in the refrigerator.
- Zucchini Walnut Muffins will stay fresh for up to 1 week.
Freezing Zucchini Walnut Muffins
- Place cooled muffins in a freezer-safe bag or container.
- They can be frozen for up to 3 months for optimal freshness.
Reheating Zucchini Walnut Muffins
- Oven: Preheat to 350°F (175°C) and bake for about 5-7 minutes until warmed through.
- Microwave: Heat one muffin on high for 15-20 seconds until warm; check as times may vary.
- Stovetop: Place a muffin in a skillet over low heat, covering with a lid, and heat for about 2-3 minutes.
Frequently Asked Questions
How do I make my Zucchini Walnut Muffins healthier?
You can substitute some of the sugar with applesauce or use maple syrup instead. Experimenting with different flours also adds nutritional benefits.
Can I use other nuts in my Zucchini Walnut Muffins?
Absolutely! Feel free to replace walnuts with pecans, almonds, or even chocolate chips for a fun twist.
How do I know when my Zucchini Walnut Muffins are done?
The muffins are ready when they spring back lightly when touched, or you can insert a toothpick in the center; it should come out clean.
What if I don’t have almond flour?
You can replace almond flour with more whole wheat flour or all-purpose flour, but note that this may change the texture slightly.
Final Thoughts
These Zucchini Walnut Muffins are not only delicious but also versatile. They make a perfect breakfast option, snack, or healthy treat any time of day. Feel free to customize by adding your favorite nuts or spices. Try making these muffins today and enjoy their moist texture and delightful flavor!
Zucchini Walnut Muffins
Indulge in the wholesome goodness of Zucchini Walnut Muffins, a delightful blend of moist zucchini, crunchy walnuts, and warm spices. These muffins are perfect for breakfast, a quick snack, or a healthy dessert option. With their nutty flavor and tender texture, they are sure to satisfy everyone in the family. Easy to prepare and customizable with your favorite mix-ins, these muffins make an ideal choice for meal prep, allowing you to enjoy them throughout the week. Whether enjoyed solo or paired with yogurt or nut butter, these muffins are a delicious way to sneak some veggies into your diet without anyone noticing!
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
Ingredients
- ¾ cup + 2 tablespoons all-purpose flour
- ¾ cup whole wheat flour
- ½ cup + 2 tablespoons almond flour
- ½ cup unsweetened almond milk
- ¼ cup extra-virgin olive oil
- 2 large eggs
- ½ cup cane sugar
- 2 cups shredded zucchini
- ½ cup chopped walnuts
Instructions
- Preheat oven to 400°F (200°C) and grease a muffin tin.
- In a medium bowl, whisk together all-purpose flour, whole wheat flour, almond flour, baking powder, cinnamon, nutmeg, and sea salt.
- In a large bowl, whisk together almond milk, olive oil, eggs, cane sugar, and vanilla extract until smooth. Stir in shredded zucchini.
- Combine dry ingredients with wet mixture gently until just mixed; do not overmix.
- Fold in chopped walnuts evenly.
- Scoop batter into muffin cups and bake for 16-20 minutes until tops spring back when touched.
- Cool in pan for about 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Use fresh zucchini for optimal texture. Customize with chocolate chips or other nuts for variety.
