This is one of the most tender muffin recipes I've come up with. The subtle spices along with the crunchy sweet topping gives it a great bite and texture. Use these muffins as a quick breakfast, lunch treat, or late afternoon snack. It combines two great recipes: my classic Zucchini Bread and Candied Walnuts. The advantage of making zucchini muffins instead of the bread loaf is that they bake a bit faster and are easy to travel with. Of course, feel free to add candied walnuts to your next zucchini bread loaf too.
I use a food processor with a grating attachment to grate the zucchini, or you can grate it by hand with a box grater. Grating by hand sometimes yields wetter zucchini so if you find your zucchini of any moisture by pressing the grated zucchini in a dish towel.
Your batter should be on the thick side. As with all my muffins and cupcakes, I recommend parchment muffin liners so the muffins are easier to separate from the liners. I use a spoon or spatula to scoop the batter into the liners. There's no need to shuffle or even out the muffin batter because it just naturally falls into shape as it bakes. Enjoy!
Zucchini Muffins {almond flour}
Ingredients
- 2 cups almond flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon ground cinmmanon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ cup olive oil
- ½ cup honey or maple syrup
- 2 large eggs
- 1 ½ cups grated zucchini with green, not packed
- 1 cup candied walnuts broken into pieces (recipe below); optional
Instructions
- Preheat your oven to 350°F/190°C.
- Line a muffin pan with parchment muffin liners.
- Add the almond flour, salt, baking soda, and spices to a bowl and whisk to blend well.
- Add the olive oil, honey, eggs, and zucchini to the dry ingredients and blend with a spatula.
- Divide the batter among the muffin liners in the baking pan and then top each muffin with a handful of the candied walnuts. Keep them bunched up in the center because the muffin rises and spreads out carrying the walnuts with it.
- Bake for about 35 minutes, or until a toothpick inserted in the center of the bread comes out clean and the tops are golden brown.
- Cool and store in the refrigerator for a week or so, or freeze for a few months.
Nutrition
Candied Walnuts
Instructions
- Preheat your oven to 325℉.
- Prepare a baking sheet with parchment paper.
- Add the walnuts and sweetener to a bowl and blend well. Take time to make sure the walnuts are well-coated.
- Spread the walnuts out across the baking sheet so they're not piled on top of one another.
- Bake for 15 minutes, or until the walnuts are darker, the sweetener is darker, and there is a scent of toasted walnuts is emanating from your oven when you open the door.
- Let them fully cool for at least 15 minutes, or until the walnuts are crunchy.
These are a staple at our house and I’ve made them many times. Today I almost left out the honey as it’s missing from instruction #4. Thankfully I caught my mistake before it was too late. These are so good!
Hi Kari, whew. Def need the honey. Thank you!!