Low Fat Zucchini Muffins Made with Splenda and Honey
Enjoy a guilt-free treat with these Low Fat Zucchini Muffins made with Splenda and honey—perfect for satisfying your sweet tooth without straying from your health goals. Packed with wholesome ingredients like shredded zucchini, unsweetened applesauce, and a touch of cinnamon, these moist and tender muffins are naturally sweetened with a blend of honey and Splenda, making them lower in sugar yet bursting with flavor. Ideal for breakfast, a midday snack, or even dessert, this easy-to-follow recipe minimizes fat by swapping in applesauce and uses simple baking techniques for a quick 15-minute prep. With only 20 minutes in the oven, these muffins are ready in no time and pair beautifully with a cup of coffee or tea. Great for meal prep or sharing, they’re a delicious solution for anyone seeking a lighter, homemade baked good with no compromise on taste!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1 large Egg
- 0.5 cups Unsweetened applesauce
- 2 tablespoons Vegetable oil
- 2 tablespoons Honey
- 0.5 cups Splenda (granulated)
- 1 teaspoons Vanilla extract
- 1 cups Zucchini
- 1 Non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C). Lightly coat a 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
In a larger bowl, beat the egg lightly. Then add the unsweetened applesauce, vegetable oil, honey, Splenda, and vanilla extract. Stir until well combined.
Gently fold the shredded and squeezed zucchini into the wet ingredients until evenly distributed.
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can result in dense muffins.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Serve and enjoy your low fat zucchini muffins! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3627 mg | 158% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 58.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 109 mg | 8% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 765 mg | 16% | |
*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.
