Much like the banana bread, these zucchini muffins are insanely good and insanely easy to make.  You don’t even need a mixer, just a spoon, and two bowls!  These muffins are very moist, and are just sweet enough! I love to eat 2 of them as a snack  (a few hours before a workout) warmed up with a little spray butter! Mmm….

Img Source: Simplyrecipes.com

I modified this recipe so that there I didn’t use any butter, egg yolks, and I used all whole wheat flour…and they still taste AMAZING!  Each muffin has only 25 grams of ‘good’ complex carbohydrates and 3 grams of fiber and protein each (which by the way is a perfect snack before a workout!) To good to be true you ask? Try them and you’ll see…they only SEEM to be!

Ingredients

• 2 cups whole wheat flour (I like to use whole wheat CAKE flour…I find it is a bit lighter than normal wheat flour)
• 2-1/4 tsp of baking soda
• 1-1/2 tsp ground cinnamon 1/4 tsp sea salt
• 3/4 tsp nutmeg
• 3 large egg whites
• 3/4 cup Splenda (I use the Splenda for this but you could use honey, agave nectar or sugar substitute of choice)
• 3/4 cup unsweetened applesauce or nonfat plain yogurt (I used the yogurt)
• 1 cup grated zucchini, squeezed and packed into the measuring cup (You can grate the zucchini by hand or use a food processor)

Method

1. Preheat the oven to 350. Coat 12 cup muffin pan with non-stick cooking spray (or use cupcake liners).
2. In a medium bowl combine the flour, baking soda, salt, nutmeg, and cinnamon.
3. In a separate bowl, combine the egg whites, Splenda, and applesauce (or yogurt).
4. Add the dry ingredients to the wet mixture stirring until well combined but do not over mix the batter or muffins will be tough. Fold in the zucchini.
5. Use a spoon or ice cream scooper to distribute the muffin dough equally among the cups, filling the cups up completely.
6. Bake about 25-30 minutes or until muffins are golden brown, and the top of the muffins bounce back when you press on them. Test with a toothpick to make sure the center of the muffins are done.
7. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and let cool another 20 minutes.

Enjoy!  Love Katie

Servings: 12 (1 muffin per serving)

Calories per muffin: 110

Weight Watchers Poings Plus Value: 2 per muffin

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This post was written by Katie Farrell, the creator of Dashing Dish. Want to share Dashing Dish recipes with your friends and family? Click the ‘like’ or tweet button to the right and spread the love! Thanks so much and God Bless!

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