zucchini walnut muffins 1

Zucchini Walnut Muffins

Serves: 8

Happy Sunday! I hope you are having a great weekend!! Today’s recipe was created for a special Ingredients Of A Fit Chick reader. She requested a zucchini muffin that was made with coconut flour, no protein and no added sugar. She wanted the sweetness to come only from the spices and extracts. Of course, I was very excited to create these for her because I absolutely love zucchini bread! I jumped right on her request and these little beauties are the result! I hope you enjoy them as much as we both did! ๐Ÿ™‚

Zucchini Walnut Muffins 2

Fit Ingredients

  • 1/2c (56g) coconut flour
  • 2 tsp baking powder
  • 1 tbs cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 3/4 c + 3 tbs (230g) liquid egg whites
  • 3/4 c (170g) Chobani greek yogurt (can sub apple sauce)
  • 1 tsp vanilla extract
  • 2 tsp stevia extract, optional
  • 1 medium zucchini (~140g), grated and squeezed of all liquid
  • 1/4 c (28g) chopped walnuts, optional

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  • muffin tin
  • non stick spray/oil

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Directions

1. Pre heat your oven to 350 degrees.

2. Spray 8 muffin cups with non stick spray (or oil).

3. In a bowl combine your coconut flour, baking powder and spices.

4. In a second bowl whisk together your wet ingredients: egg whites, yogurt, vanilla extract and sweetener, if using.

5. Mix together your wet and dry ingredients.

6. Fold in your grated (and squeezed) zucchini and walnuts, if using.

8. Divide the batter evenly among 8 muffin cups.

9. Bake for ~ 28-30 minutes.

10. Allow to cool in the pan before removing.

11. Serve slathered in cream cheese ๐Ÿ˜‰ or however you’d like!

Zucchini Walnut Muffins 4

Just like perfect mini zucchini breads!!! These mini muffins were the perfect way to enjoy one of my favorite recipes…in a portion controlled way! ๐Ÿ˜‰ I used the walnuts in mine and they gave the muffin such a great crunch that balanced out the sweet spices!

Zucchini Walnut Muffins 3

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Nutrition: (for 1 out of 8 muffins WITH walnuts)

Calories: 89.8, Protein: 7.0g, Carbs: 7.4g, Fat: 3.6g (1g Saturated), Sodium: 70mg, Fiber: 4g (Net Carbs: 3.4g)

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(for 1 out of 8 muffins WITHOUT walnuts)

Calories: 66.3, Protein: 6.5g, Carbs: 6.9g, Fat: 1.2g (1g Saturated), Sodium: 70mg, Fiber: 3g (Net Carbs: 3.9g)

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ย *Have you done anything fun this weekend?

*What is your favorite flavor of muffin?

*Are you doing any meal prep today?

23 Comments
  • Can't wait for the coconut flour I ordered to arrive so I can make these! I love carrot cake muffins or salted caramel if I'm being naughty :)
    May 19, 2013
  • Jessica @eatclean_getfitwifey
    oooooo loving these... not loving this jersey weather!! lol definitely meal prepping today! Oh sundays... so much for rest... time to cook & clean!
    May 19, 2013
  • Wow! I love that these have so very few ingredients and sound delicious! I bet The Love Nugget would enjoy them and it's a great way to sneak in some veggies!
    May 19, 2013
  • Mmm these sound delicious and I love the nutrition stats!
    May 19, 2013
  • Luvena Cervantes
    Hmmm I wonder what fabulous reader suggested these beautiful YUMMY zucchini muffins ;0) LOL. Happy Sunday!!!!!!!!!!!!!!!!!!!!! Oh and THANK YOU again!!
    May 19, 2013
  • These look delicious, I love cooking with zucchini!
    May 19, 2013
  • YUM!! Another recipe to add to my list to make! You know I love muffins, too! :)
    May 19, 2013
  • Sandy
    I think I might try these. I need to eliminate eggs from my diet for a while :( But I have some that I need used up...I think if I make these, I might end up eating them all in one hour ...definitely 4 of them at once :)
    July 14, 2013
  • Susan
    I made these this weekend and all I have to say is WOW and delicious! I'm not really a fan of zucchini but you can't even taste it in here. My condo smelled amazing while these were baking thanks to the spices and they puffed up really nicely too. I did make a few small changes: subbed pecans instead of walnuts, added raisins (because I am addicted to them!) and used 4 tsp golden cane sugar instead of stevia. Definately another winner Sarah :)
    July 15, 2013
  • I wonder if whole eggs would work?:)
    September 17, 2013
  • flower
    Love your recipes, I printed a bunch that I want to try! I love recipes that are easy with easy to find (&affordable) ingredients. If I use whole eggs, how many? Can I use carrots? I make carrot juice so this recipe I think would be good to use the pulp, what do u think? Thanks!!
    November 16, 2013

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