Healthy Zucchini Walnut Muffins
These Healthy Zucchini Walnut Muffins are a deliciously moist and nutritious treat that can be enjoyed any time of day. Made with reduced-fat Bisquick, finely shredded zucchini, crunchy walnuts, and nourishing evaporated milk, these muffins provide a perfect balance of flavor and health. The addition of cinnamon gives them a warm spice that complements the natural sweetness of the zucchini and sugar. Ideal for breakfast, snacks, or dessert, these muffins are low in fat and packed with fiber, making them a guilt-free indulgence to share with family and friends.
12
Servings
150
Calories
9
Ingredients
Ingredients
Bisquick Reduced-Fat Baking Mix
2 cups (measured)
Granulated Sugar
1/3 cup (measured)
Walnuts
1/2 cup (finely chopped)
Cinnamon
1 tablespoon (ground)
Carnation Evaporated Milk
2/3 cup (measured)
Enova Vegetable Oil
2 tablespoons (measured)
Egg
1 (beaten)
Pure Vanilla Extract
1 tablespoon (measured)
Zucchini
1 cup (finely shredded, unpeeled)
Instructions
1
Preheat your oven to 400°F (200°C).
2
Prepare your muffin tin by placing paper baking cups in each of the 12 regular-size muffin cups, or grease the muffin tin lightly with oil or nonstick spray.
3
In a small mixing bowl, whisk together the Bisquick baking mix, granulated sugar, chopped walnuts, and ground cinnamon until well combined.
4
In a separate large mixing bowl, combine the evaporated milk, vegetable oil, beaten egg, vanilla extract, and finely shredded zucchini. Mix well using a large spoon or whisk.
5
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until everything is moistened. Be careful not to over-stir, as this can lead to tough muffins.
6
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
7
Place the muffin tin in the preheated oven and bake for 13 to 18 minutes, or until the tops spring back when pressed gently. Keep an eye on the muffins to avoid over-baking.
8
Once baked, remove the muffins from the oven and allow them to cool in the pan on a wire rack for about 10 minutes. After cooling, carefully remove the muffins from the cups and enjoy your delightful treats!
Nutrition Information
5g
Fat
20g
Carbs
3g
Protein
2g
Fiber
7g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Healthy Zucchini Walnut Muffins?
They are moist and nutritious treats made with reduced-fat baking mix, zucchini, walnuts, and cinnamon, providing a balance of flavor and health.
How many servings does this recipe make?
This recipe makes 12 regular-size muffins.
What temperature should I set the oven to?
Preheat your oven to 400°F (200°C).
What type of baking mix is used for this recipe?
The recipe specifies 2 cups of Bisquick Reduced-Fat Baking Mix.
Do I need to peel the zucchini before shredding?
No, the zucchini should be unpeeled and finely shredded.
How many calories are in one zucchini walnut muffin?
Each muffin contains approximately 150 calories.
Is this recipe low in fat?
Yes, these muffins are designed to be low in fat, containing only 5g of fat per serving.
What kind of nuts are used in these muffins?
The recipe calls for 1/2 cup of finely chopped walnuts.
What is the carbohydrate content per muffin?
Each muffin contains 20g of carbohydrates.
How much fiber is in each serving?
There are 2g of fiber in each healthy zucchini walnut muffin.
What kind of milk is required?
The recipe uses 2/3 cup of Carnation Evaporated Milk.
How much sugar is in each muffin?
There is 7g of sugar per serving.
What spice gives these muffins their warm flavor?
One tablespoon of ground cinnamon is added for a warm spice flavor.
How much protein does one muffin provide?
Each muffin provides 3g of protein.
What type of oil should be used?
The recipe suggests 2 tablespoons of Enova Vegetable Oil.
How long do the muffins need to bake?
Bake the muffins for 13 to 18 minutes.
How do I know when the muffins are done?
They are done when the tops spring back when pressed gently.
Should I use paper liners for the muffin tin?
You can use paper baking cups or grease the muffin tin lightly with oil or nonstick spray.
How much should I fill each muffin cup?
Fill each muffin cup about two-thirds full with the batter.
Is there vanilla in this recipe?
Yes, the recipe includes 1 tablespoon of pure vanilla extract.
How many ingredients are needed for this recipe?
There are 9 ingredients in total.
Is this recipe suitable for vegetarians?
Yes, these muffins are tagged as a vegetarian-friendly recipe.
What is the category for this recipe?
This recipe falls under the 'Quick Breads' category.
How long should I cool the muffins before eating?
Allow the muffins to cool in the pan on a wire rack for about 10 minutes.
How should I mix the dry and wet ingredients?
Gradually add the dry mixture to the wet ingredients and stir gently just until moistened.
What happens if I over-stir the batter?
Over-stirring the batter can lead to tough muffins.
What is the total amount of zucchini needed?
The recipe requires 1 cup of finely shredded zucchini.
Can I eat these muffins for a snack?
Yes, they are ideal for breakfast, snacks, or even dessert.
What preparation is needed for the egg?
One egg should be beaten before being added to the wet ingredients.
Are these muffins easy to make?
Yes, it is considered an easy recipe with simple mixing and a short baking time.