Delicious Low Fat Zucchini Muffins
Moist, tender, and bursting with wholesome flavor, these Delicious Low Fat Zucchini Muffins are the perfect guilt-free treat for breakfast, snacking, or dessert. Packed with nutritious grated zucchini, a blend of all-purpose and whole wheat flours, and naturally sweetened with applesauce and a hint of brown sugar, these muffins are as satisfying as they are healthy. A touch of cinnamon adds warmth, while nonfat Greek yogurt keeps them wonderfully moist without the need for excess oil. Ready in just 45 minutes, this easy recipe yields 12 muffins that can be customized with optional add-ins like chopped walnuts or chocolate chips. Low fat, big flavor, and perfectly portable—these zucchini muffins are the ultimate crowd-pleaser for any time of day!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.5 cups Unsweetened applesauce
- 2 tablespoons Vegetable oil
- 0.5 cups Plain Greek yogurt (nonfat)
- 1 teaspoons Vanilla extract
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 1.5 cups Zucchini (grated and squeezed to remove excess moisture)
- 0.5 cups Optional: chopped walnuts or chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In another large bowl, whisk the eggs until slightly frothy. Add the unsweetened applesauce, vegetable oil, plain Greek yogurt, vanilla extract, granulated sugar, and brown sugar. Mix until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Do not overmix, as this will make the muffins dense.
Gently fold in the grated zucchini. If using, fold in the optional chopped walnuts or chocolate chips.
Evenly distribute the batter among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 360.0 g | 131% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 161.3 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 381 mg | 29% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2151 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
