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Dairy
Easy
12 Servings
Allergens 
50 Minutes
Diets
These muffins are flavorful, moist, and full of heart-healthy fat from the olive oil and walnuts.
Yield: 12 muffins
1 large egg plus 2 egg whites
1/2 cup Gefen Olive Oil
1/2 cup nonfat plain Greek yogurt
1 medium zucchini, coarsely grated (1 cup)
1/3 cup walnuts, toasted and chopped
Preheat oven to 325 degrees Fahrenheit. Line a muffin tin with paper liners and set aside.
In a large bowl, whisk together flours, baking powder, baking soda, and salt.
In a medium bowl, mix the sugar or honey, egg and egg whites, oil, and yogurt.
Add the wet ingredients to the dry ingredients, along with the zucchini and walnuts. Stir to combine.
Fill muffin tins about two-thirds full and bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a rack.
Photography by Heather Winters
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