Gourmet Zucchini Walnut Muffins with Allulose

Zucchini Walnut Muffins are a delightful twist on a classic breakfast or snack option. They combine the moist, subtle sweetness of zucchini with the rich, earthy crunch of walnuts. In this recipe, traditional sugar is replaced with allulose. This natural sweetener offers a similar taste and texture without the glycemic impact, making these muffins delicious and more health-conscious. The aroma of freshly baked muffins with hints of vanilla and cinnamon fills the air, inviting a comforting and satisfying experience.

Ingredients

Serving Size

• Makes 12 Muffins

From Your Pantry

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup allulose
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Additional Grocery Items Needed

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup chopped walnuts
• Optional: 1/2 cup raisins or dried cranberries

Preparation

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.
3. In a large bowl, beat allulose and oil together until well blended. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. Gradually add the dry and wet ingredients, mixing until just combined. Fold in grated zucchini and chopped walnuts. If using, add raisins or dried cranberries.
5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
7. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Expert Tips

• Ensure your zucchini is finely grated to distribute moisture evenly throughout the batter.
• For a lighter texture, sift your dry ingredients before mixing.
• Allulose can be replaced with another sugar substitute, but adjustments may be needed for sweetness levels.

Serving Suggestions

Serve these zucchini walnut muffins warm, perhaps with a dollop of cream cheese or a drizzle of honey for added decadence. They pair wonderfully with freshly brewed coffee or a glass of milk. Try them with a scoop of cinnamon or vanilla ice cream for an afternoon treat.

Nutrition Facts per Serving

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 31mg
• Sodium: 210mg
• Total Carbohydrates: 28g
• Dietary Fiber: 2g
• Sugars: 4g (from allulose)
• Protein: 5g
• Allergens: Contains Eggs and Walnuts

Feel free to share this recipe with friends and family or post it on social media to inspire others with a healthier, sugar-free option. Experiment with different nuts or add-ins like chocolate chips or blueberries to make this recipe uniquely yours.

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