Healthy Zucchini Muffins
Delight in these moist and flavorful zucchini muffins, perfect for a guilt-free snack or breakfast. Packed with fiber and lower in calories, they're an excellent choice for anyone focused on weight loss without sacrificing taste. Simple to make, incredibly satisfying, and naturally wholesome.
Preparation
1
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease it well.
2
Grate the zucchini finely. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out as much excess liquid as possible. This step is crucial for non-soggy muffins.
3
In a large bowl, whisk together the whole wheat flour, erythritol, baking powder, cinnamon, and salt. Make sure there are no lumps.
4
In a separate medium bowl, whisk the eggs, unsweetened applesauce, unsweetened almond milk, and vanilla extract until well combined.
5
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or spoon until just combined. Do not overmix; a few lumps are fine.
6
Fold in the squeezed grated zucchini until evenly distributed.
7
Divide the batter evenly among the 12 muffin cups. Fill each cup about two-thirds full.
8
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrational Values per serving
111
kcal
5g
protein
29g
carbs
2g
fat