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Zucchini Muffins with Maple Walnut Streusel {DF option}

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!
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings 9
Author Dena Norton

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

  • Preheat oven to 325 degrees. Prepare standard size muffin tins with butter or paper liners, then set aside.
  • Use the grater disk of a food processor to grate zucchini, then set aside.
  • In a small bowl, stir together flour, chia/flax, salt, baking soda, baking powder, and cinnamon.
  • In a large mixing bowl, whisk the egg, butter/oil, applesauce, honey and vanilla.
  • Add dry ingredients and stir gently, until just mixed. Fold in the zucchini.
  • Pour the batter into muffin tins, filling 3/4 full. Set aside.

Directions for the Streusel Topping

  • In a small bowl, combine flour, cinnamon, and salt. Add the maple and 2 Tbsp of walnuts.
  • Cut in the butter or coconut oil (note - the maple syrup will result in a softer crumb than traditional streusel toppings using granulated sugars).
  • Use clean hands to sprinkle the crumb topping evenly over each muffin top.
  • Sprinkle the remaining 2 Tbsp walnuts evenly over each crumb-topped muffin.
  • Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.
  • 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!).

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.