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.
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.
- 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
- Preheat the oven to 350. Line 2 cupcake pans with paper liners. Set aside.
- In a medium bowl, stir together the Zucchini, eggs, melted coconut oil, maple syrup, almond milk, and vanilla. Set aside.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- 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.
- 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.
- 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.