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Zucchini Muffins
Avocado Zucchini Muffins
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Whip up a batch of these on the weekend and freeze half in individual bags for a healthy alternative to your morning pastry.


    • Coconut oil cooking spray
    • 1 cup walnuts or pecans
    • 2 cups blanched almond flour
    • 1 teaspoon allspice, ground
    • 1 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1 ¼ teaspoons baking soda
    • 1/2 teaspoon sea salt
    • 1 teaspoon pure vanilla extract
    • 2 large or 3 medium zucchini, grated
    • 4 large eggs
    • 1/3 cup applesauce
    • 1/4 cup extra-virgin coconut oil, melted


1. Preheat the oven to 350°F. Grease a twelve-cup muffin pan with coconut oil cooking spray.

2. Grind the walnuts or pecans in a food processor until coarse. Combine the ground nuts, almond flour, spices, baking soda and salt in a small bowl.

3. Meanwhile, mix the vanilla, grated zucchini, eggs, applesauce and coconut oil together in a large bowl. Add the dry ingredients to the wet ingredients and stir well to combine.

4. Divide the mixture equally among the prepared muffin cups and bake for 30 minutes. You’ll know they’re done when a knife or toothpick inserted into the center of a muffin comes out clean. They can be stored in the fridge for up to 5 days.

Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Availablefrom Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

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