Zucchini Pumpkin Walnut Muffins

MAKES 32 MUFFINS

NOTES

This recipe makes 32 muffins. You can halve the recipe of course and omit the nuts. Baking time: if the muffins feel too wet, bake longer until mostly firm. These freeze beautifully.

INGREDIENTS

2 cups Whole milk
2 cups Whole wheat pastry flour 
1 12 cups Swerve Brown sugar replacement 
8 Tbsp Ground flaxseed meal 
2 tsp Baking powder 
3 tsp Baking soda 
2 tsp Ground cinnamon 
12 tsp Ground ginger 
14 tsp Ground nutmeg
1 tsp Diamond Crystal Salt, Kosher 
2 cups Uncooked zucchini, grated, then squeezed dry with paper towels
15 oz can Pumpkin puree 
2 Large Eggs
4 tsp Vanilla extract 
1 cups Chopped walnuts, toasted
2 cups Uncooked wheat bran
13 cups Olive oil

13 cups Unsweetened applesauce

INSTRUCTIONS

  • Preheat the oven to 350ºF. Line a muffin tin with liners and set aside.

  • Pour the milk over the bran in a bowl, and let it sit for 5 minutes.

  • In a large bowl, whisk together the flour, brown Swerve, flaxseed, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. In another bowl, stir together the zucchini, pumpkin puree, canola or olive oil, eggs, walnuts, and vanilla extract. Add the wet wheat bran to the pumpkin mixture and stir it to combine.

  • Add the wet ingredients to the dry and stir until just combined. Do not over-mix! Fill each muffin liner almost full. Bake the muffins until the tops are set, 20 to 22 minutes. If still too squishy, cook for another 10 min or until mostly firm. (It has a lot of wet ingredients) Remove the pan from the oven and let cool slightly.

Login to your WW account and click here for WW points for this recipe »

zucchini pumpkin walnut muffins

COMMENTS:

There are currently no comments. Why don't you kick things off?

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.