Recipe by JJOHN32
"Just a trace of cholesterol in these tasty low fat muffins. A good way to use up any extra zucchini."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole wheat flour
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 walnuts, 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 egg 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.
The first batch I made was rather bland, but good as a dinner bread. The next batch was better. I doubled the amount of honey and substituted applesauce for the oil. Also good with walnuts!
Great recipe.Made changes/additions: Used 1-1/2 c whole wheat flour and 1/2 c oats, 1/4 c chunky applesauce instead of oil, 1 egg instead of egg whites, 1 tsp sea salt instead of 1/2 tsp, 1/2 c brown sugar instead of honey, and added 1/3 c sliced almonds, 1/4 dried cranberries and 1 tsp vanilla.
I made changes to the recipe,I followed some of the advice from the others. I added 1/4 teaspoon of nutmeg,used 1/4 cup of cinnamon applesauce and 1/4 cup of brown sugar. I also used 11/2 cups of zucchini and added a brown sugar and cinnamon topping wich was 1/4 cup of brown sugar and 1 tablespoon of cinnamon mixed together and sprinkled on the top of each muffin before baking. They turned out very good.
I used some of the modifications that others mentioned, plus a few of my own and these turned out delicious (and only 2 points for those of you WW out there). I substituted unsweetened applesauce for the oil, used 1/2 cup of sugar instead of the honey, 2% milk, a whole egg instead of whites and I also added some dried cranberries to the mix as well as some apple cinnamon instant oatmeal on the top for a little added crunch. Oh, and besides the cinnamon, I also put in a dash of ground cloves and a dash of ground nutmeg. They were not "blah" at all as other people described. The extra additions really perked these healthy muffins up!
These were sooo good!! The only thing I did to change the recipe was add another cup of grated zucchini, which made them really moist! I was going to add cranberries but forgot, so I sprinkled some on top with some walnuts (I didn't have enough to put in batter) and oats. Delicious and healthy! Oh, I also changed the oil for applesauce.
These muffins were ok...nothing spectacular though. I did change quite a few things as follows: I substituted 1 cup of white flour for 1 cup of whole wheat, I added about 1 tsp fresh nutmeg, I used 1% milk instead of non-fat, I used 1 whole egg instead of 2 egg whites, instead of the vegetable oil, I used 1/4 cup unsweetened applesauce. As well, instead of using honey, I used splenda and increased it to 1/2 cup and also increased the zucchini to 1.5 cups. Lastly, I added about 3/4 cup chopped walnuts for a little crunch. So all in all, the muffins were a good/healthy alternative, but they still lacked something in my opinion.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 45
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
These healthy muffins are packed with carrots, zucchini, nuts, and raisins.
These Savory Zucchini and Chard Muffins are just right for brunch or lunch.
These muffins are moist and tasty, and freeze well.