Ingredients for Hg's Fluffy Good Zucchini Nut Muffins Ww Points 3
- 2 cups grated zucchini
- Whole Wheat Flour
- All Purpose Flour
- Splenda Granular
- ¼ cup packed brown sugar
- Liquid Egg Substitute
- Unsweetened Applesauce
- Light Butter
- Walnuts
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
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How to Make Hg's Fluffy Good Zucchini Nut Muffins Ww Points 3
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with 9 paper liners or grease with nonstick spray.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, ½ cup Splenda, ¼ cup packed brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
- In a separate bowl, combine 2 cups grated zucchini, 2 large egg substitutes (or 2 eggs), ¼ cup unsweetened applesauce, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 3 tablespoons crushed walnuts.
- Divide the batter evenly among the 9 prepared muffin cups.
- Sprinkle the remaining 1 ½ tablespoons of crushed walnuts over the tops of the muffins.
- Bake for 20-25 minutes, or until 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. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
34g
Fat
10g
Carbs
8g
