Healthful Zucchini-Nut Muffins

Delicious and healthful, these fiber-rich, protein-packed muffins are the ultimate crowd-pleasing treat.

Admission time: few things bring me such immediate comfort come wintertime and as do warm, sweet baked goods. And right near the top of my list are fresh-from-the-oven muffins.

As a kid, my favorite muffin variety was always banana-nut – yes, even more than banana chocolate. I just loved their chewy sweetness paired with the occasional crunch of a walnut. Today, I’ll happily admit I have not outgrown the satisfaction.

That said, as I’ve grown older, I’ve come to appreciate a tad more texture and a tad less sweet in a muffin. Plus, I don’t love over-doing it on refined sugars and flours. After playing around with all kinds of ingredients and styles, I’ve dialed in my new favorite – these fiber-rich, stick-to-your-stomach, healthful zucchini-nut muffins. 

I really think you’ll love these. They’re incredibly moist, pack a delightful, chewy texture, and offer – in my humble opinion – the perfect level of sweetness. But in addition to this, you’ll be surprised to learn they’re a healthful alternative to most muffins – relying on natural ingredients like applesauce and stevia for much of the sweet, and sneaking in tons of energy-promoting protein, fiber, and even Omega-3’s.

Leftover muffins make a yummy, grab-and-eat breakfast for kids that will keep them feeling full and energized as they head through their school day. Or enjoy them in my favorite fashion – warm from the oven alongside an afternoon coffee.

Zucchini

Zucchini is the star of this show, and it’s really become my favorite base for breads and muffins, even over other popular options like banana and pumpkin. It offers a great texture and a subtle flavor that’s perfectly complimented by the added spice and sweet here. And to be really honest, I just love the way the little green shreds look inside a baked good. These muffins are a great way to use up extra zucchinis from the garden too! To prepare them for this recipe, wash but do not peel. Grate into large shreds, and do not rinse or squeeze out moisture.

Ground Flaxseed

The kids won’t notice this healthful ingredient hidden within the muffins, but it’ll add a good amount of fiber that will balance the sugar and keep them feeling full longer.  

Hulled Hemp Seeds

Are you new to hemp seeds? I first discovered them years back when I started sprinkling them over avocado toast, and they’ve been sneaking their way into my cooking ever since. I usually find Organic Hulled Hemp Seeds near protein powders or flaxseed in grocery stores. They’ve got a subtle nutty flavor and boast lots of protein, Omega-3’s and minerals like iron and magnesium. But mostly I just love their chewy texture!

Applesauce

The applesauce gets superhero status in this recipe, carrying its weight of sweetness in a healthy way while also being a big reason the muffins stay so moist. Make sure to get organic, unsweetened applesauce.

Prefer a Bread Loaf?

Good news: this exact batter recipe can be used to make two 9x5 zucchini breads instead. See baking directions at the bottom of these post.

Healthful Zucchini-Nut Muffins

Yield: 24 muffins (two standard 12-muffin pans)

Prep Time: 20 minutes

Bake Time: 20 minutes

Ingredients:

• 4 Eggs

• 3 tbsp Stevia

• 1/2 cup Brown Sugar

• 1 cup Unsweetened Applesauce

• 1/2 cup Avocado Oil (or your choice of cooking oil)

• 1 tsp Vanilla Extract

• 4 cups Grated Zucchini (about 3 small zucchinis or one large one)

• 2 cups Flour

• 1 tsp Baking Powder

• 1 tsp Baking Soda

• 1 tsp Salt

• 1 tsp Cinnamon

• 1/2 tsp Nutmeg

• 1/2 cup Hulled Hemp Seeds

• 1/2 cup Ground Flaxseed

• 1 1/2 cups Roughly Chopped Walnuts

Directions:

Preheat oven to 375 degrees and grease two standard muffin trays. In a large mixing bowl, whisk together eggs, stevia, brown sugar, applesauce, oil and vanilla. In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Slowly add the dry mixture into the wet ingredients and stir together with your whisk. Mix in grated zucchini (I usually switch to a spoon at this point). Add hemp seeds, flaxseed and walnuts, and mix until combined. Carefully spoon the mixture into your muffin trays, filling each about halfway. Bake 18-20 minutes or until a toothpick can be inserted and removed clean. Allow to cool for 4-5 minutes before removing muffins from tray. Serve warm or fully cool muffins on a wire rack.

If baking batter in two 9x5 greased loaf pans instead, cook at 350 degrees for 50-60 minutes or until a toothpick removes cleanly.

Let me know what you think in the Comments section below. Tried it and like it? Share on Instagram tagging @nattieupnorth!