Dietitian Debbie Dishes‘ muffins are lightly sweetened, deliver some heart-healthy omega-3 fats from the ground flaxseeds and walnuts, and are vegan to boot! These mini-muffins are great to have on hand for a grab-n-go snack. Make it time-convenient by keeping a stash in your freezer, and toast one as you change before heading out the door. Pair with a banana and a cup of yogurt for a filling breakfast!
Mini Zucchini-Nut Muffins Ingredients Directions Preheat the oven to 350°F. Sift together the flours and baking soda together in a large mixing bowl. Combine the flax and warm water in a small bowl and stir well with a fork. Set aside. Combine the soy milk and vinegar together in another small bowl. Stir and set aside. Melt the coconut oil by heating in the microwave for a few seconds and pour into the bowl with the flours. Add the vanilla, brown sugar, milk mixture, and flax “egg”. Stir everything together until batter forms. Stir in the walnuts, zucchini, and apricots. Spray a muffin tin with cooking oil. Spoon the muffin mix equally into all 12 muffin cups. Bake at 350°F for 25-30 minutes or until golden brown and toothpick inserted into the center of muffin comes out clean. Nutrition Information Serves: 12 | Serving Size: 1 muffin Per serving: Calories: 174; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 108mg; Carbohydrate: 21g; Dietary Fiber: 2g; Sugar: 8g; Protein: 4g Nutrition Bonus: Potassium: 145mg; Iron: 6%; Vitamin A: 3%; Vitamin C: 12%; Calcium: 5%
Deborah Davis, MS, RD, practices clinical dietetics in Chicago, Illinois. She shares practical nutrition tips and healthy recipes on her personal blog, Dietitian Debbie Dishes. In her free time, you’ll likely find Deborah in the kitchen, camera and spatula in hand, developing recipes for her blog and freelance pieces. Connect with Deborah on Twitter and Instagram. Photo courtesy of Deborah Davis.
Original recipe published on Dietitian Debbie Dishes.
