Summer is one of my favorite produce seasons! There is no shortage of plums, nectarines, cherries, berries, artichokes, green beans, carrots, and zucchinis in my house right now. And if you are a farmer’s market addict like me, you’ve probably seen tables of zucchinis recently. You can turn these green goddesses into zoodles, grilled vegetables, or, you can make these zucchini walnut muffins instead!
These light muffins are full of zucchini and the batter has a light spice flavor. Also, the only fat comes from whole fat yogurt. As a result, they aren’t too heavy or oily, and have a stiffer crumb. Walnuts are dotted through the batter with a few extra on top for the perfect crunch. They are a great grab and go breakfast or snack, but I prefer to sit and enjoy one with an afternoon cup of coffee or tea.
A Note About Flour: I use King Arthur’s Cup for Cup Gluten Free flour because it gives me the best consistent result. Plus, it is easy to use! You use it cup-for-cup like all-purpose flour. You can’t tell these are gluten free (no grittiness here!), but if you prefer the full gluten version, use your favorite all-purpose flour instead. My favorite is, you guessed it, King Arthur!
P.S. This is not an ad, I just want to share with you the trusted brands I use every day!Print