Zucchini Muffins Directions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.
- In a large mixing bowl, combine the grated zucchini, whole wheat flour, unsweetened applesauce, almond milk, flax eggs, and maple syrup. Mix until well combined.
- Add the baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground black pepper to the bowl. Stir until the dry ingredients are fully incorporated into the batter.
- If desired, fold in any optional add-ins like chopped nuts, raisins, or vegan chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
WW Points Calculation:
- Whole wheat flour (2 cups): 16 points
- Unsweetened applesauce (1/2 cup): 0 points
- Unsweetened almond milk (1/4 cup): 1 point
- Flax eggs (2 tablespoons ground flaxseed): 0 points
- Maple syrup (2 tablespoons): 2 points
- Baking powder (1 tablespoon): 0 points
- Baking soda (1 teaspoon): 0 points
- Ground cinnamon (1 teaspoon): 0 points
- Ground nutmeg (1/2 teaspoon): 0 points
- Salt (1/2 teaspoon): 0 points
- Ground black pepper (1/4 teaspoon): 0 points
- Optional add-ins (nuts, raisins, or chocolate chips): (like chopped nuts, raisins, or vegan chocolate chips): Points will vary based on add-ins chosen.
Total Points: 19 points (without add-ins)
Servings: 12
Per Serving: 1.58 points (without add-ins)
Nutrition Information (per serving):
- Calories: ~80
- Fat: ~2g
- Protein: ~2g
- Carbohydrates: ~14g
- Sugar: ~7g
- Sodium: ~150mg
I'm waiting for your comments! Enjoy!
