Zucchini Nut Muffins

KristineBreads, Muffins, Cookies, Gluten Free, Recipes, Snacks11 Comments

This is a simple and tasty muffin!  Use fresh zucchini’s to make these for snacks!  Kids will love them too!  I didn’t add any spices as I didn’t feel it needed it, but if you wanted to, 1/2 tsp of cinnamon or 1/4 tsp of nutmeg would work well.  These are also gluten free.

Zucchini Nut Muffins

Makes 12 muffins

1 1/2 cups oat flour*
1 tsp baking soda
2 tsp baking powder
3 x 30 gram scoops vanilla whey protein powder* If you omit protein, add an extra 3/4 cup oat flour
1/2 cup Krisda stevia baking formula* (or 15 packets of stevia or 1/3 cup raw sugar)
1/3 cup chopped walnuts (toasted if you like)
1 cup grated zucchini (not peeled)
1/3 cup unsweetened applesauce (1 snack pack)
2/3 cup Unsweetened Vanilla Almond Breeze (or milk of choice)

– Do not substitute a different flour for oat flour in this recipe, or else it may not turn out.  You can easily make oat flour by grinding regular or old fashioned oats in a food processor, blender or coffee grinder.
– Choose a low carb, low sugar whey protein powder, approx 120 cals per serving.  I use one sweetened with stevia.
– If you can’t find Krisda stevia baking formula in a store near you, use any stevia meant for baking or your favorite sugar substitute.

Preheat oven to 350 degrees.  Add dry ingredients into 1 bowl (oat flour, baking soda, baking powder, protein powder, stevia, walnuts).  Mix until blended.  Add in wet ingredients (zucchini, applesauce, milk).  Stir until well blended.

Pour into prepared muffin tin lightly greased, sprayed with cooking spray or lined with paper liners and sprayed.  Bake for 15 minutes or until toothpick comes clean.

Nutrition (per muffin)
Calories: 104  Fat: 4 g  Carbs: 11 g  Fibre: 1.5 g  Sugars: 0.8g  Protein: 8 g