4.72 from 14 votes
Zucchini Muffins with Maple Walnut Streusel {DF option}
Prep Time
20 mins
Cook Time
27 mins
Total Time
47 mins
 
These streusel-topped zucchini muffins are a healthy summer breakfast treat. Refined sugar free, high in fiber & have omega-3's, plus a dairy free option!
Servings: 9
Author: Back To The Book Nutrition
Ingredients
Ingredients for the Muffins
  • 1 cup + 2 Tbsp white whole wheat flour unbleached and unbromated
  • 2 Tbsp ground chia or flax
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 egg
  • 1/4 cup melted unsalted butter (or coconut oil for dairy free option)
  • 1/4 cup unsweetened applesauce
  • 1 cup raw honey
  • 1 1/2 tsp pure vanilla extract
  • 1 1/4 cups grated zucchini skins included (approximately 1 small zucchini)
Ingredients for the Streusel Topping
  • 1/4 cup white whole wheat flour unbleached and unbromated
  • 1/4 tsp ground cinnamon
  • pinch of salt
  • 1 1/2 Tbsp pure maple syrup
  • 4 Tbsp finely chopped walnuts divided
  • 2 Tbsp cold unsalted butter cubed (or coconut oil for dairy free option)
Instructions
Directions for the Muffins
  1. Preheat oven to 325 degrees. Prepare standard size muffin tins with butter or paper liners, then set aside.
  2. Use the grater disk of a food processor to grate zucchini, then set aside.
  3. In a small bowl, stir together flour, chia/flax, salt, baking soda, baking powder, and cinnamon.
  4. In a large mixing bowl, whisk the egg, butter/oil, applesauce, honey and vanilla.
  5. Add dry ingredients and stir gently, until just mixed. Fold in the zucchini.
  6. Pour the batter into muffin tins, filling 3/4 full. Set aside.
Directions for the Streusel Topping
  1. In a small bowl, combine flour, cinnamon, and salt. Add the maple and 2 Tbsp of walnuts.
  2. Cut in the butter or coconut oil (note - the maple syrup will result in a softer crumb than traditional streusel toppings using granulated sugars).
  3. Use clean hands to sprinkle the crumb topping evenly over each muffin top.
  4. Sprinkle the remaining 2 Tbsp walnuts evenly over each crumb-topped muffin.
  5. Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Broil the muffins for an additional 1-2 minutes, until the crumb topping just begins to brown (this is optional, but I love the little bit of crisp it gives to the topping!).
Recipe Notes

I overfill my muffin tins a bit to create a nice, large top (who doesn't love a good muffin top?); but if you fill your tins just to the typical 2/3 full level, this recipe will make 12 muffins instead of just 9. In that case, you may want to increase the streusel topping ingredients to sufficiently cover all 12 muffins.