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Prep 10 mins
Cook 25 mins
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.
- 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.
I was really suprised with this recipe! WOW! They turned out great. I did a few modification to satisfy the boyfriend. I follow the recipe to the tee with the following few changes. Since we are both very avid cyclist, he needed a little more substance to them. I subbed the white flour for whole wheat flour, added 1/4 golden raisins, a very small hand full of chopped walnuts, and 2 1/2 tbsp. of mini chocolate chips. Of course, my additions probably added a little more fat (not much) but well worth it in taste. Thank you!
YUM! These turned out really good. Here are the changes I made: I deleted the low cal margarine completely and used whole wheat flour instead of white. I added 1/2 cup shredded carrot , 2 TB flax seed and 1/2 chopped walnuts. Finally substituted agave syrup for honey as the agave has a low glycemic index for my husbands diabetes. I will make these often. SO GOOD and satisfying.
These muffins are fantastic! I had some left over zucchini that I wanted to use and decided on this recipe because of the low fat and calorie count. Was skeptical about how they would turn out but was absolutely surprised at how great they are. I substituted whole wheat flour for some extra fiber and used sweet N low (appx.1 tbls. but would try 3/4tbls next time as they were a tad sweet for my taste) because that is what I had at the house. Turned out phenomenal and I will make these again! Great flavor, moist, and delicious!