Zucchini Nut Muffins

August 11, 2011

in Breads, Muffins, Cookies, Gluten Free, Recipes, Snacks

This is a simple and tasty muffin!  Use fresh zucchini’s to make these for snacks!  Kids will love them too!  I didn’t add any spices as I didn’t feel it needed it, but if you wanted to, 1/2 tsp of cinnamon or 1/4 tsp of nutmeg would work well.  These are also gluten free.

Zucchini Nut Muffins

Makes 12 muffins

1 1/2 cups oat flour*
1 tsp baking soda
2 tsp baking powder
3 x 30 gram scoops vanilla whey protein powder* If you omit protein, add an extra 3/4 cup oat flour
1/2 cup Krisda stevia baking formula* (or 15 packets of stevia or 1/3 cup raw sugar)
1/3 cup chopped walnuts (toasted if you like)
1 cup grated zucchini (not peeled)
1/3 cup unsweetened applesauce (1 snack pack)
2/3 cup Unsweetened Vanilla Almond Breeze (or milk of choice)

– Do not substitute a different flour for oat flour in this recipe, or else it may not turn out.  You can easily make oat flour by grinding regular or old fashioned oats in a food processor, blender or coffee grinder.
– Choose a low carb, low sugar whey protein powder, approx 120 cals per serving.  I use one sweetened with stevia.
– If you can’t find Krisda stevia baking formula in a store near you, use any stevia meant for baking or your favorite sugar substitute.

Preheat oven to 350 degrees.  Add dry ingredients into 1 bowl (oat flour, baking soda, baking powder, protein powder, stevia, walnuts).  Mix until blended.  Add in wet ingredients (zucchini, applesauce, milk).  Stir until well blended.

Pour into prepared muffin tin lightly greased, sprayed with cooking spray or lined with paper liners and sprayed.  Bake for 15 minutes or until toothpick comes clean.

Nutrition (per muffin)
Calories: 104  Fat: 4 g  Carbs: 11 g  Fibre: 1.5 g  Sugars: 0.8g  Protein: 8 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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  • Anita Wilhelm

    Hi, i’m confused about how much protein to use. Does “3×30” mean that it’s 90 grams? I’m sorry if my question is dumb! 🙁

  • jennie

    How do you make your own oat flour? Do you combine anything with the oats or just blend it by itself?

    • http://www.busybuthealthy.com Kristine Fretwell

      You just blend it by itself. In a food processor or blender.

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  • http://thedeliciouslifeofallison.blogspot.com Allison’s Delicious Life

    Hi! Do you think I could use chocolate protein powder or would that taste bad?  It’s all I have and I thought it might add a desserty feel to it.

    • http://www.busybuthealthy.com Kristine Fretwell

      Hi Allison,

      I haven’t tried with chocolate protein, so I’m not sure. Depending on the protein you use, it may lend a chocolate flavor a lot, or it may not. If you’d like them to be more of a Chocolate Zucchini Muffin, you could add chocolate protein, and also some unsweetened cocoa powder and extra stevia or sweetener. If I were to trial that I’d probably take out about 1/4 – 1/3 cup of oat flour and replace with unsweetened cocoa powder.

      • http://thedeliciouslifeofallison.blogspot.com Allison’s Delicious Life

        Thank you!!!!

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  • Princess Caroline

    What could I use to substitute the stevia? I would prefer to use maple syrup. Would that work?

    • http://www.busybuthealthy.com Kristine Fretwell

      Maple syrup would probably work, and you may need even less. My only worry is subbing a dry sweetener for a liquid sweetener. Cane sugar or a raw brown sugar would work well. Please let me know how it turns out…as I’ve only done the stevia version…thanks! 🙂 Kristine Fretwell, Busy But Healthy, http://www.busybuthealthy.com

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