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HG Fluffy Good Zucchini Nut Muffins
Nb persons: 9
Yield:
Preparation time:
Total time:
Source:
| Fluffy-Good Zucchini Nut Muffins 1/9th of recipe (1 muffin): 147 calories, 3.5g fat, 246mg sodium, 25g carbs, 2.5g fiber, 7g sugars, 4.5g protein -- PointsPlus® value 4* Ingredients: | |
| 1 cup | whole-wheat flour |
| 1/2 cup | all-purpose flour |
| 2/3 cup Splenda No Calorie Sweetener (granulated) or no-calorie granulated stevia that measures cup-for-cup like sugar (like the kind by Stevia In The Raw) | |
| 1/3 cup | brown sugar, (not packed) |
| 1 1/2 tsp. | baking powder |
| 1 tsp. | cinnamon |
| 1/2 tsp. | ground nutmeg |
| 1/2 tsp. | salt |
| 1 1/2 cups | shredded zucchini, (about 1 large zucchini) |
| 1/2 cup | fat-free liquid egg substitute, (like Egg Beaters Original) |
| 1/2 cup | no-sugar-added applesauce |
| 3 tbsp. | light whipped butter or light buttery spread, (like Brummel & Brown), room temperature |
| 1 tsp. | vanilla extract |
| 3 tbsp. | crushed walnuts |
Directions:
Preheat oven to 350 degrees. Line 9 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.
In a large bowl, combine both types of flour, sweetener, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix in 1 1/2 tbsp. walnuts.
Evenly distribute batter among the 9 cups of the muffin pan. Sprinkle with remaining 1 1/2 tbsp. crushed walnuts.
Bake until a toothpick inserted into the center of a muffin comes out clean, 20 - 25 minutes.
Enjoy!
MAKES 9 SERVINGS
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