Zucchini Walnut Muffins
If you follow me on Instagram or Facebook, you've probably noticed that I've been on a bit of a baking spree since September. With the girls in a new routine and with Harper starting solids, I've really felt the need to expand my repertoire. While I love experimenting with meals and while the girls are open minded to try new things, new recipes can be a hit or miss. It's very rare for baked goods to go uneaten in this house so I often try to incorporate a veggie where I can. Zucchini is by far my favourite because it's cheap, nutritious, easy to work with and creates a moistness to muffins and breads that few other veggies offer. Kale, spinach and carrots are other veggies I like to bake with. In fact, one of the girls' favourite recipes is Green Goblin Muffins, the perfect Halloween treat!
One thing I love about this recipe is that it's filled with Fall spices. The cinnamon, ginger and nutmeg make for the most magnificent aroma! I truthfully wasn't sure if the girls would be receptive to those flavours but I couldn't believe it! They went absolutely nuts for these muffins! While we kept our muffins gluten free, you are welcome to replace the gluten-free baking flour with a whole wheat option. The walnuts were a really fun touch and I bet they would taste amazing with the addition or raisins or cranberries.
If you decide to bake these, please be sure to leave a comment and tell me what you think!
Dr. Shelly Ordon, N.D.
Naturopathic Doctor and Birth Doula
Zucchini Walnut Muffins
2 large Eggs
1 cup turbinado sugar
2 tsp organic vanilla extract
3 cups packed grated zucchini
3/4 cup unsalted, dairy-free butter, melted
2 3/4 cups gluten-free baking flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1 cup walnuts
1 cup raisins or dried cranberries, optional
Preheat oven to 350F
In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.
In a separate bowl, mix flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg and salt.
Stir dry ingredients into the zucchini mixture without over mixing. Stir in walnuts, raisins or cranberries, if using.
Coat each muffin cup in your muffin pan with a little coconut oil spray or with a liner of your choice. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely
Bake on middle rack for 25 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you press on them. Test with a toothpick to make sure the centre of the muffins are done.
Cool for 25 minutes.