Breakfast

Zucchini Nut Muffins is for Breakfast, Snack.

Zucchini Nut Muffins takes 10 minutes to prepare.

Zucchini Nut Muffins takes 20 minutes to cook.

Zucchini Nut Muffins makes 12 servings.

The ingredients for Zucchini Nut Muffins are:

2 cups Bob's Red Mill Gluten Free All Purpose Baking Flour
1/2 cup Organic Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Sea Salt
1 tsp xanthan gum
3/4 tsp Cinnamon
1/4 tsp ground Ginger, ground
1 large Egg
1/3 cup Extra Virgin Olive Oil
1 cup Zucchini grated, leave peel on
3/4 cup Unsweetened Almond Milk
1 tsp Vanilla Extract
1/2 cup whole Almonds chopped

Here is how you make Zucchini Nut Muffins:

Preheat oven to 400f (250c)In a large bowl, combine first 8 ingredients, mix, make a well into the center. In a jug beat the oil, egg, vanilla extract and milk together, add to the dry ingredients, blend until just moist, add the grated zucchini and chopped nuts, blend until combined.Place in a grease muffin pan. Put in hot oven and bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Remove from oven, cool on a wire rackMakes 12 muffins.Serving Size: 12Number of Servings: 12Recipe submitted by SparkPeople user WIIGARDEN-NYMPH.

The nutritional information for Zucchini Nut Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 217.8

• Total Fat: 12.1 g
• Cholesterol: 17.5 mg
• Sodium: 251.7 mg
• Total Carbs: 26.1 g
• Dietary Fiber: 3.4 g
• Protein: 4.7 g

The dietary needs meet for Zucchini Nut Muffins is Gluten Free