Walnut Zucchini Muffins Recipes

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FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS



Farm Fresh Zucchini Cranberry Nut Muffins image

Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

Provided by SHORECOOK

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 14

6 tablespoons all-purpose flour
¼ cup brown sugar
2 tablespoons butter
½ cup margarine, softened
1 cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup grated zucchini
1 cup cranberries
½ cup walnut pieces

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
  • Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
  • Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
  • Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 38.6 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 272 mg, Sugar 22 g

ZUCCHINI NUT MUFFINS



Zucchini Nut Muffins image

This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.

Provided by clw721

Categories     Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 11

3 eggs
1 cup oil
1 2/3 cups sugar
1/3 cup brown sugar
2 cups zucchini, grated
3 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 cup walnuts, chopped

Steps:

  • Beat the eggs until they are light and foamy.
  • Add the sugar, oil and zucchini.
  • Blend well with a spoon.
  • Mix the dry ingredients and add to the egg mixture; blend well.
  • Add the nuts, and spoon into greased muffin tins.
  • Bake at 325°F for 20 minutes.

ZUCCHINI MUFFINS



Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories     Breakfast     Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

  • Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

WALNUT ZUCCHINI MUFFINS



Walnut Zucchini Muffins image

Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. -Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

1 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup 2% milk
1/2 cup butter, melted
1 cup shredded zucchini
1 cup chopped walnuts
1/2 cup raisins

Steps:

  • Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 281 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 250mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.

VEGAN DATE, WALNUT, AND ZUCCHINI MUFFINS



Vegan Date, Walnut, and Zucchini Muffins image

I worked this recipe up after we had dairy, egg, almond, and grain allergies. They are delicious! I looked at other basic muffin recipes, adjusted the ingredients to fit our dietary needs, and then experimented with them until I got it just right.

Provided by DoryGuy

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h

Yield 12

Number Of Ingredients 15

¼ cup chia seeds
1 cup water
1 cup cashew flour
¼ cup ground flax seed
2 tablespoons coconut flour
2 tablespoons tapioca starch
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup chopped dates
1 cup chopped walnuts
1 cup shredded zucchini
⅓ cup applesauce
2 tablespoons coconut oil, melted
1 fluid ounce liquid stevia, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners.
  • Soak chia seeds in the water in a bowl until thickened and paste-like, 5 to 10 minutes.
  • Whisk cashew flour, flax seed, coconut flour, tapioca starch, cinnamon, baking soda, and salt together in a bowl. Mix chia seed mixture, dates, walnuts, zucchini, applesauce, coconut oil, and stevia together in a separate bowl; stir into dry mixture until batter is just combined. Spoon batter into the muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 30 to 35 minutes. Cool muffins in the muffin tin on a wire rack before removing, about 10 minutes; cool another 5 minutes before serving.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 19.6 g, Fat 14.5 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 3.5 g, Sodium 205.3 mg, Sugar 10.6 g

VEGAN ZUCCHINI MUFFINS



Vegan Zucchini Muffins image

These wholesome, lightly sweetened Vegan Zucchini Muffins are perfect for breakfast or a snack any time of day! They're loaded with healthy ingredients like flax, walnuts and, of course, zucchini. All you'll taste is deliciousness!

Provided by Jenn Sebestyen

Categories     Breads and Muffins

Time 35m

Number Of Ingredients 14

1 cup whole wheat flour
3/4 cup all purpose flour
1/2 cup flaxmeal
2 tablespoons arrowroot powder (or cornstarch)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon (use 1 teaspoon if you find cinnamon a strong flavor)
3/4 cup non dairy milk (I used almond milk. Oat or soy milk would also work.)
1/2 cup pure maple syrup
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
1 1/2 cups grated zucchini (squeeze out all water before adding to recipe)
1/4 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 350°F.
  • Lightly spray a 12-cavity muffin pan with cooking spray and set aside.
  • Whisk together the flours, flaxmeal, cornstarch, baking soda, baking powder, salt, and cinnamon in a medium bowl.
  • In as separate bowl, whisk together the non-dairy milk, maple syrup, apple cider vinegar, and vanilla.
  • Stir the dry into the wet and mix until just combined.
  • Stir in the shredded zucchini and walnuts and mix until just combined.
  • Fill each muffin cup about 2/3 of the way full with the batter.
  • Bake for 22 to 25 minutes until a toothpick inserted in the middle comes out clean.
  • Let cool in the pan on a wire cooling rack for 10 to 15 minutes before removing them from the pan. The muffins should pop out easily.

Nutrition Facts : ServingSize 12 Servings, Calories 150 kcal, Carbohydrate 26 g, Protein 4 g, Fat 4 g, Sodium 321 mg, Fiber 3 g, Sugar 10 g

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