Donuts, Muffins, & Pastries, Healthy

Healthy Whole Wheat Zucchini Walnut Muffins // Dairy Free, Refined Sugar Free

May 6, 2015

You would think with having a food blog, especially one specializing in desserts, that I would be eating those sweet treats every day.  Although I wish this is the case — It is not (enter sad face here).  Don’t get me wrong, I taste and try every single one of my  creations.  There isn’t anything I wouldn’t share on here that I wouldn’t eat up myself.  But I can’t eat it all.  I can’t eat all the 2 dozen cupcakes that I made last week and the decadent pie I made this week.  So I spread the love and share the food with my friends and family.  It’s just the right thing to do!

In short // It’s all about moderation ((as you would hear many, many, many people say)).  But really, it is!  I eat as healthy as I can during the week, so I can have fun and indulge on the weekend.  Of course, I’m not super strict to the point of craziness, but I do my best to eat a healthy diet and thats all that matters. And don’t think I don’t go out and eat a huge plate of nachos, or an incredibly delicious Ice Cream Sandwich (Baked Bear here in San Diego, I love you!), because I do.  I do, I love it, and it’s worth it.

Healthy Zucchini Muffins-2

Enter these Healthy Zucchini Muffins.  In the past 2 years or so, my healthy baking and cooking has immensely evolved.  I love creating new recipes that are healthy and good for you, yet they taste indulging and completely delicious.  I find such joy in that!  Although my family sometimes laughs when I make cookies and I say, “Oh and they’re Paleo, Gluten Free, Sugar Free!” — At least I know that I’m sharing something that is not only satisfying but completly healthy.  Win-win in my book.

These muffins are cholk-full of Zucchini. Not only that, they are Dairy-Free, Sugar Free, and made with Whole Wheat Flour, Coconut Oil, Almond Milk, Maple Syrup, and Walnut.  Good for you ingredients that taste good.  Really good.  Love those words.

Healthy Whole Wheat Zucchini Walnut Muffins // Dairy Free, Refined Sugar Free
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 20
Zucchini Muffins that are Dairy-Free, Sugar Free, and made with Whole Wheat Flour, Coconut Oil, Almond Milk, Maple Syrup, and Walnuts.
  • 3 cups Zucchini, Shredded
  • 2 Eggs, Beaten
  • ½ cup Coconut Oil, Melted
  • 1 cup Pure Maple Syrup
  • ¼ cup Almond Milk
  • 1 tablespoon Pure Vanilla Extract
  • 2 cups Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • 2 teaspoons Baking Soda
  • ¾ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ cup Walnuts, Chopped
  1. Preheat the oven to 350. Line 2 cupcake pans with paper liners. Set aside.
  2. In a medium bowl, stir together the Zucchini, eggs, melted coconut oil, maple syrup, almond milk, and vanilla. Set aside.
  3. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  4. Make a well in the center of the dry ingredients and pour the wet zucchini mixture into the center. Use a wooden spoon or spatula to carefully stir the ingredients together. Be sure not to over-mix your batter. Fold in the chopped walnuts.
  5. Using an ice cream scoop, divide the batter among the prepared cupcake liners, filing ⅔ of the way up. Bake the muffins until a toothpick inserted into the center comes out clean, about 15-17 minutes.
  6. Immediately remove the muffins from the pan and place on a cooling rack to cool. You can enjoy the muffins warm or cool.

Recipe Inspiration from Pinch of Yum.

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  • Melissa May 6, 2015 at 4:05 pm

    These are so YUM! I’ve had one every morning since you gave some to Mike and I! Today I ate our last one 🙁
    Please make more! 🙂

  • Kristen May 19, 2015 at 7:15 am

    Ugh, would you believe I still haven’t made it to Baked Bear and they’ve been open for a couple years now. The annoying part is our annual staycation is down the street from there. What is wrong with me?! I do the same, eat healthy during the week so I can go out and explore good food around SD on the weekend.