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 and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- Whole wheat flour (Gold Medal): 18 points
- Unsweetened applesauce: 0 points
- Cooking spray: 0 points
- Unsweetened almond milk: 0 points
- Flax eggs: 0 points
- Maple syrup: 5 points
- Baking powder: 0 points
- Baking soda: 0 points
- Ground cinnamon: 0 points
- Ground nutmeg: 0 points
- Salt: 0 points
- Ground black pepper: 0 points
- Optional add-ins: Points will vary depending on the choice.
Total Points: 23 points for the entire recipe
Servings: 12 muffins
Points per serving: 2 points per muffin
Nutrition Facts (per serving):
Calories: 85
Fat: 1.5g
Carbohydrates: 16g
Protein: 2g
I await your comments! Enjoy!
