Zucchini Bread Muffins
SERVINGS 20
Ingredients
- Nonstick cooking spray
- 6 large egg whites
- ¼ cup coconut oil melted
- ½ cup unsweetened applesauce
- ⅓ cup honey
- 2 tsp. vanilla extract
- 1.5 cups almond flour
- 1¾ cups whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ¾ tsp. sea salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger ground
- 1/2 teaspoon nutmeg
- 2½ cups zucchini grated
Instructions
- Preheat oven to 350° F.
- Lightly coat two 9 x 5-inch loaf pans with spray.
- Combine egg whites, oil, applesauce, honey, and extract in a large bowl. Set aside.
- Combine almond flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon, nutmeg in a medium bowl; mix well.
- Add flour mixture to egg mixture; mix until just blended.
- Fold in zucchini and walnuts; mix until just blended.
- Divide batter evenly between muffin tins
- Bake for approx 20-30 minutes, or until golden brown and tester inserted into the center comes out clean.
- Cool bread in pans for 5 to 10 minutes, remove from pans and transfer to rack; cool completely.
Nutrition
Calories: 137kcalCarbohydrates: 16gProtein: 4gFat: 7gSaturated Fat: 3gSodium: 184mgPotassium: 104mgFiber: 2gSugar: 6gVitamin A: 34IUVitamin C: 3mgCalcium: 42mgIron: 1mg
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