Low Fat Zucchini Muffins Recipes

LOW FAT ZUCCHINI MUFFINS (MADE WITH SPLENDA AND HONEY)

Low Fat Zucchini Muffins (Made With Splenda and Honey) image

I created this recipe while looking for a zucchini muffin that would be low in WW points. After two failed attempts I came up with these. They are delicious, easy to make,and if I calculated this correctly they are 2 pts each. Nobody will know these are low fat or low sugar. If you wanted to make these more nutritious you could probably use 1/2 wheat flour.

Provided by Chef Jen 1

Categories Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons reduced fat margarine
3/4 cup Splenda granular (sugar substitute)
3 egg whites
2 cups zucchini, grated
1/4 cup unsweetened applesauce
1/4 cup honey
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon

Steps:

Preheat oven to 325 and spray muffin pan (12 cups) with non stick cooking spray.
Combine all ingredients.
Fill muffin cups 3/4 full.
Bake at 325 for 20 to 25 min or until a toothpick comes out clean.
Enjoy.

Nutrition Facts : Calories 113.5, Fat 0.8, SaturatedFat 0.1, Sodium 251.4, Carbohydrate 23.4, Fiber 1, Sugar 7, Protein 3.3

LOW-FAT ZUCCHINI MUFFINS

Low-Fat Zucchini Muffins image

Make and share this Low-Fat Zucchini Muffins recipe from Food.com.

Provided by Karen Anne Newton RN

Categories Quick Breads

Time 25m

Yield 24 muffins

Number Of Ingredients 12

Ingredients

2 cups sugar
3 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon cinnamon
1/2 cup chopped walnuts
3 eggs
2 -3 cups finely grated zucchini
1/4 cup enova oil
3/4 cup applesauce
1 tablespoon pure vanilla extract

Steps:

Preheat oven to 400 degrees.
Place paper baking cup in each of 24 regular-size muffin cups, or grease muffin tin.
In a small mixing bowl, mix the dry ingredients.
In a larger bowl, mix the eggs, zucchini, oil, applesauce, and vanilla with a large spoon.
Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
Divide batter evenly among cups.
Bake until the tops spring back when pressed gently in the center, about 15-18 minutes. Do not over-bake.
Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

Nutrition Facts : Calories 176.6, Fat 4.7, SaturatedFat 0.7, Cholesterol 26.4, Sodium 92.9, Carbohydrate 31.2, Fiber 0.9, Sugar 17.1, Protein 2.9

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