Author Notes
A deliciously nutty zucchini muffin perfect for a quick healthy snack. —fitlexyskitchen
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Ingredients
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1 1/2 cups
Spelt Flour
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2
Zucchini (Shredded)
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2
Eggs
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1/3 cup
Avocado (Ripe)
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1/4 cup
Honey
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1/2 teaspoon
Salt
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1 teaspoon
Baking Powder
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1 teaspoon
Vanilla Extract
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2 teaspoons
Butter Extract
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2 teaspoons
Ground Cinnamon
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1/4 teaspoon
Nutmeg
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1/8 teaspoon
Allspice
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1/3 cup
Walnuts (Chopped)
Directions
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Preheat oven to 375. With a cheese grater, grate two large zucchinis. Set aside.
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Mix together all of the dry ingredients into a large mixing bowl (except walnuts). In a small bowl mix together all of the wet ingredients.
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Slowly begin to incorporate the wet ingredients into the dry ingredients. Once fully incorporated, fold in the shredded zucchini and chopped walnuts.
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In a pam sprayed muffin tin ladle batter into 9 to 10 muffin slots. Bake at 375 for 15 to 20 minutes, or until you can insert a toothpick and it comes out clean.
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