• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 24
    OK

    Zucchini Walnut Muffins

    These Zucchini Walnut Muffins, made with coconut oil and agave, are perfectly moist and slightly sweet making them the perfect afternoon snack.


    Ingredients
    For the Muffins
    3
    cups
    grated zucchini
    2
    tablespoons
    flax seed with 1/3 cup warm water
    1/2
    tablespoon
    vanilla
    1
    cup
    ripe, mashed banana
    1/4
    cup
    melted coconut oil
    1
    cup
    agave
    2 1/3
    cups
    all purpose flour
    2/3
    cup
    ground almond
    2
    teaspoons
    baking soda
    1 1/2
    teaspoons
    baking powder
    1 1/2
    teaspoons
    salt
    1/2
    cup
    chopped walnuts
    1
    teaspoon
    cinnamon
    For the Crumble
    1
    cup
    rolled oats
    2
    tablespoons
    unsalted butter, cold and cut into 1/4 inch cubes
    2
    tablespoons
    sugar
    1
    teaspoon
    vanilla
    2
    tablespoons
    agave
    1/4
    cup
    walnuts
    Directions
    Preheat oven to 375F. Line cupcake pans with liners and set aside.
    In a large bowl combine all muffin ingredients. Stir until thoroughly mixed.
    Fill muffin cups until 2/3 full. Set aside.
    In a small bowl combine crumble ingredients. Stir until mixture resembles coarse crumbles.
    Sprinkle crumbles onto muffin tops, pressing them down slightly into batter.
    Transfer muffins to oven and bake for 20-25 minutes, or until golden on top. Serve warm.

    The base number of servings for this recipe is 24
    OK

    Categories 

    BreakfastBrunchHealthy

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