Looking for a delicious and nutritious way to start your day? These Whole Wheat Zucchini Walnut Muffins are a perfect healthy breakfast idea, packed with flavor and goodness. You’ll love how easy they are to make and how satisfying they are.
Key Ingredients & Substitutions:
- Whole Wheat Flour: You can use a 50/50 mix with all-purpose flour for a lighter texture.
- Zucchini: Don’t peel it! The skin adds nutrients.
- Walnuts: Pecans or chopped almonds work well too.
- Sweetener: Maple syrup or honey can replace brown sugar.
- Oil: Any neutral-flavored oil like canola or vegetable oil is fine.
Ingredients:
Wet Ingredients:
- 1/2 cup unsweetened applesauce
- 1/4 cup neutral oil
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk (dairy or non-dairy)
Dry Ingredients:
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Add-ins:
- 1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1/2 cup chopped walnuts
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Calories per serving: Approximately 190 kcal
- Tools Needed: Muffin tin, mixing bowls, whisk, grater.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin
First, preheat your oven to 375°F (190°C). Then, line a 12-cup muffin tin with paper liners or lightly grease it. This prevents sticking and ensures easy removal.
2. Combine Wet Ingredients
In a large bowl, whisk together the applesauce, oil, brown sugar, egg, vanilla extract, and milk until smooth. Make sure all ingredients are well incorporated for an even batter.
3. Mix Dry Ingredients
In a separate medium bowl, combine the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Whisk these dry ingredients together thoroughly to eliminate any lumps.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are perfectly fine.
5. Fold in Zucchini and Walnuts
Gently fold in the grated zucchini and chopped walnuts. Distribute them evenly throughout the batter to ensure every muffin gets some.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. You can use an ice cream scoop for easy portioning.
7. Bake the Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Variation Ideas:
- Add Chocolate Chips: Stir in 1/2 cup of mini chocolate chips for a sweeter treat.
- Spice it Up: Add a pinch of nutmeg or allspice for extra warmth.
- Dried Fruit Boost: Incorporate 1/4 cup of dried cranberries or raisins.
- Seed Power: Add a tablespoon of chia seeds or flax seeds for added fiber.
Storage Instructions:
Store your cooled Whole Wheat Zucchini Walnut Muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Thaw frozen muffins overnight in the refrigerator or warm them gently in the microwave.
Frequently Asked Questions:
Can I make these muffins gluten-free?
You can try substituting the whole wheat flour with a 1:1 gluten-free baking blend. Results may vary slightly.
Do I need to squeeze the water out of the zucchini?
Yes, it’s important to squeeze out excess moisture from the grated zucchini. This prevents the muffins from becoming too soggy.
Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out as much water as possible before adding it to the batter.
Are these muffins suitable for meal prepping?
Absolutely! They are a fantastic healthy breakfast idea to prep ahead for busy mornings.
Can I omit the walnuts?
Yes, if you have a nut allergy or prefer not to use walnuts, you can simply leave them out.
How can I make these muffins sweeter?
You can add an extra tablespoon or two of brown sugar, or dust the tops with a little granulated sugar before baking.
