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Need an easy morning start? Reach for these healthy muffins next time your running out the door.

I know my mornings can sometimes end in a mad dash out the door, and I end up going with out breakfast. We have all heard, “breakfast is the most important meal of the day”, and I know that I feel a better start to my day when I manage to eat something early on.

These muffins are the perfect solution; they pack a ton of warm flavors with the added bonus of the hidden vitamins of zucchini, walnuts, and raisins! Grab one and go!

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Zucchini Muffins

Cook Time: 1 hr Makes: 18 muffins 

-1 cup of sugar

-1 ½ cup of flour

-1/2 tsp salt

-1/2 tsp baking soda

-1/2 tsp baking powder

-1 tsp ground cinnamon

-1/4 tsp ground nutmeg

-2 eggs

-1/2 cup canola oil

-1 ½ cup zucchini, finely shredded

-1 ½ cup walnuts, chopped

-3/4 cup of dried fruit, chopped (I used a raisin medley. You can use apricots, cherries, cranberries, etc. Anything you like and have on hand.)

-18 muffin liners


Preheat the oven to 350 degrees.

In a large bowl, combine sugar, flour, salt, baking soda, baking powder, cinnamon, and nutmeg.

Add oil and eggs. Combine well. (Batter will be very thick, don’t worry)

Mix in the walnuts and dried fruit.

Gently add in the zucchini. Make sure to not mix too hard and smash up zucchini shreds. (water in the zucchini will loosen the batter)

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Fill the liners of the muffin pan about ¾ of the way up.

Bake for 22-25 minutes, until an inserted toothpick comes out clean.

Allow to cool on a wire baking rack.


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