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Dense, moist, just-sweet-enough, very satisfying zucchini muffins. Excellent for breakfast.
Makes 12 muffins
New quantity:
Total time: 40 minutes
Prep: 10 minutes
Bake: 20 minutes
Cool: 10 minutes
Ingredients
1 1/2 cups whole-wheat flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
3/4 cup (packed) brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1/4 cup reduced-fat milk
2 tablespoons olive oil
1 cup raw zucchini (1 large or 2 medium zucchini), peeled and grated
Directions
1. Preheat oven to 350 degrees F. Spray a muffin pan with nonstick spray.
2. In a large bowl, whisk together flour, salt, baking powder, cinnamon and sugar.
3. In a separate bowl, beat eggs. Whisk in the applesauce, milk and olive oil. Add zucchini and mix until smooth.
4. Using a wide spatula, pour liquid mixture onto dry mixture and mix just until combined.
5. Spoon batter into prepared muffin cups. Bake about 20 minutes, or until a toothpick inserted in center of one of the muffins comes out clean. Cool in pan, on a wire rack, 5 minutes, and then transfer to wire rack to cool 5 more minutes before serving.
Nutrition per muffin
Calories 148.8
Total Fat 3.5 g
Saturated Fat 0.7 g
Cholesterol 31.2 mg
Sodium 109.2 mg
Total Carbohydrate 32.8 g
Dietary Fiber 2.3 g
Sugars 21.0 g
Protein 3.4 g
Weight Watchers Points Plus: 4 points
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
