Zucchini Muffins54 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“Just a trace of cholesterol in these tasty low fat muffins. A good way to use up any extra zucchini.” - by JJOHN32
Original recipe yields 12 muffins
- Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.
- Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.
- Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.
- Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.
Amount Per Serving (12 total)
- 140 cal
- 5 g
- 21.9 g
Based on a 2,000 calorie diet
Reviews (54)Rate This Recipe
"I also changed a few things and my family loved them. I used almost twice the zucchini, used a whole egg instead of egg whites, and used vanilla soy milk instead of fat free milk. I added chopped wa..." See morelnuts, which really helped the texture of the muffin. A sprinkle of oats on top before baking made them pretttier to look at, too."
"This is the exact same recipe as "Apple Muffins," also found on this site, except these have zucchini instead of apples. However, the recipe has the same problems. I would recommend using a whole eg..." See moreg instead of two egg whites, and substituting 1/2 c. white sugar for the 1/4 c. honey. The increase in fat/calories is minimal, and worth it for the better taste."
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