Zucchini Muffins

Servings

Serving size

1 muffin

COOKING TIME

45 minutes

Freeze extras, and defrost any time for an easy breakfast or snack.

Ingredients

1/2 cup Wheat flour, white, all-purpose, enriched, calcium-fortified

1 cup Whole wheat flour

1/2 tsp. Salt

1 tsp. Baking soda

2 tsp. Ground cinnamon

1/2 tsp. Ground ginger

1/2 cup Sugar

1/4 cup Swerve Granular Sweetener

1 large Egg(s) (lightly beaten)

1 tsp. Vanilla extract

1/2 cup Canola oil

1/4 cup Water

1 Tbsp Lemon juice

1 cup, chopped Zucchini (unpeeled, grated)

1/2 cup, chopped Walnuts, shelled

Instructions

Heat oven to 350°F (180°C). Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.

In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking soda, cinnamon, ginger, Swerve, and sugar until combined. Set aside.

In a separate mixing bowl, whisk together eggs, vanilla extract, oil, water, and lemon juice, until combined. Pour mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix). Fold in the zucchini and walnuts until just combined.

Portion the batter evenly between 12 baking cups.

Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.