This is a super easy, plus super healthy recipe!
Ingredients:
3/4 cup roughly chopped walnuts
1/3 cut extra virgin olive oil
1/2 cup honey or maple syrup (I use maple syrup)
2 eggs
2/3 cup buttermilk
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 tsp ground nutmeg
2 teaspoons vanilla extract
1 1/2 cups grated zucchini (if your grated zucchini is very wet, drain it to remove the moisture)
1 3/4 cups whole wheat flour
Preheat your oven to 400 degrees. Grease and flour (I use spray Pam with flour) a 12 cup muffin pan.
Once the oven has finished preheating, toast your walnuts for 4 to 5 minutes, stirring halfway.
In a large mixing bowl, combine the olive oil and maple syrup (or honey) and whisk until well combined.
Add the eggs and beat well.
Next, add the buttermilk, cinnamon, baking powder, baking soda, salt, nutmeg, and vanilla extract and whisk to blend.
Switch from a whisk to a spoon and stir in the grated (and drained) zucchini
and stir in the wheat flour.
Last, fold in your toasted walnuts.
Divide the batter evenly between 12 muffin cups. Bake for 15 minutes or until the muffins are golden on top and a toothpick inserted into the middle of a muffin comes out clean.
Remove muffins from the muffin tin and allow to cool completely on a wire rack.
Muffins may be stored, covered, at room temperature for two days or in the refrigerator for four days. These muffins also freeze very well.
