Delicious Low Fat Zucchini Muffins Recipes

HEALTHY ZUCCHINI MUFFINS WITH CHOCOLATE CHIPS

Healthy Zucchini Muffins with Chocolate Chips image

Moist and fluffy healthy Zucchini Muffins. Whole wheat, naturally sweetened, and perfect for adding chocolate chips. Freezer friendly and utterly delicious!

Provided by Erin Clarke / Well Plated

Time 35m

Number Of Ingredients 13

Ingredients

2 cups shredded, unpeeled zucchini ((about 1 small/medium zucchini))
1/2 cup mashed ripe banana (about 1 medium/large or 4 ounces)
1/4 cup coconut oil
1/4 cup honey
1/4 cup brown sugar (light or dark)
1 teaspoon pure vanilla extract
2 large eggs (at room temperature)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder (I recommend aluminum free)
1/2 teaspoon kosher salt
2 cups white whole wheat flour
1/3 cup semi-sweet chocolate chips (mini or regular (I used mini))

Steps:

Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

Nutrition Facts : ServingSize 1 muffin, Calories 201 kcal, Carbohydrate 31 g, Fat 8 g, SaturatedFat 5 g, Fiber 3 g, Protein 5 g, Sugar 14 g

MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER

Moistest Sugar-Free Zucchini Muffins Ever image

These muffins are the softest, moistest, most delicious that I have ever had, and they're sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!

Provided by rplouse29

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 14

Ingredients

cooking spray
1 ripe banana, mashed
¼ cup unsalted butter, melted
1 egg
1 tablespoon coconut oil, melted
2 cups shredded zucchini
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 dash salt
¼ cup milk
2 tablespoons brown sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 20.3 g, Cholesterol 26.1 mg, Fat 6 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 4.2 g

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

DELICIOUS LOW FAT ZUCCHINI MUFFINS

Delicious Low Fat Zucchini Muffins image

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

Provided by Zainie Lainie

Categories Breads

Time 1h20m

Yield 24 muffins, 24 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup brown sugar
3/4 cup sugar
3 eggs
3 cups whole wheat flour
2 -3 cups zucchini, grated
1 apple
1/4 cup oil
1 cup applesauce
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 tablespoon cinnamon
2 1/2 tablespoons vanilla

Steps:

Mix together all ingredients.
Pour into 2 muffin tins.
Bake at 350°F for about 60 minutes.

Nutrition Facts : Calories 147.6, Fat 3.2, SaturatedFat 0.6, Cholesterol 26.4, Sodium 96.9, Carbohydrate 27.5, Fiber 2.4, Sugar 13.9, Protein 3

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