Just a trace of cholesterol in these tasty low fat muffins. A good way to use up any extra zucchini.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin tins lightly with oil or spray with a non-stick cooking spray.

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  • Combine whole wheat flour, baking powder, salt and ground cinnamon, mix thoroughly.

  • Mix the milk, slightly beaten egg whites, oil, honey and shredded zucchini together. Pour into the dry ingredients and stir until just barely moistened. Batter should be lumpy. Fill muffin tins 2/3 full with batter.

  • Bake at 375 degrees F (190 degrees C) for 20 minutes or until lightly browned.

Nutrition Facts

140 calories; 5 g total fat; 0 mg cholesterol; 237 mg sodium. 21.9 g carbohydrates; 4 g protein; Full Nutrition

Reviews (79)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/13/2005
I also changed a few things and my family loved them. I used almost twice the zucchini used a whole egg instead of egg whites and used vanilla soy milk instead of fat free milk. I added chopped walnuts which really helped the texture of the muffin. A sprinkle of oats on top before baking made them pretttier to look at too. Read More
(129)

Most helpful critical review

Rating: 3 stars
11/06/2003
This is the exact same recipe as "Apple Muffins " also found on this site except these have zucchini instead of apples. However the recipe has the same problems. I would recommend using a whole egg instead of two egg whites and substituting 1/2 c. white sugar for the 1/4 c. honey. The increase in fat/calories is minimal and worth it for the better taste. Read More
(79)
89 Ratings
  • 5 star values: 19
  • 4 star values: 29
  • 3 star values: 25
  • 2 star values: 7
  • 1 star values: 9
Rating: 4 stars
08/13/2005
I also changed a few things and my family loved them. I used almost twice the zucchini used a whole egg instead of egg whites and used vanilla soy milk instead of fat free milk. I added chopped walnuts which really helped the texture of the muffin. A sprinkle of oats on top before baking made them pretttier to look at too. Read More
(129)
Rating: 4 stars
08/13/2005
I also changed a few things and my family loved them. I used almost twice the zucchini used a whole egg instead of egg whites and used vanilla soy milk instead of fat free milk. I added chopped walnuts which really helped the texture of the muffin. A sprinkle of oats on top before baking made them pretttier to look at too. Read More
(129)
Rating: 3 stars
11/06/2003
This is the exact same recipe as "Apple Muffins " also found on this site except these have zucchini instead of apples. However the recipe has the same problems. I would recommend using a whole egg instead of two egg whites and substituting 1/2 c. white sugar for the 1/4 c. honey. The increase in fat/calories is minimal and worth it for the better taste. Read More
(79)
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Rating: 4 stars
09/23/2003
The first batch I made was rather bland but good as a dinner bread. The next batch was better. I doubled the amount of honey and substituted applesauce for the oil. Also good with walnuts! Read More
(69)
Rating: 5 stars
01/22/2010
Great recipe.Made changes/additions: Used 1-1/2 c whole wheat flour and 1/2 c oats 1/4 c chunky applesauce instead of oil 1 egg instead of egg whites 1 tsp sea salt instead of 1/2 tsp 1/2 c brown sugar instead of honey and added 1/3 c sliced almonds 1/4 dried cranberries and 1 tsp vanilla. Read More
(56)
Rating: 4 stars
09/16/2008
I made changes to the recipe I followed some of the advice from the others. I added 1/4 teaspoon of nutmeg used 1/4 cup of cinnamon applesauce and 1/4 cup of brown sugar. I also used 11/2 cups of zucchini and added a brown sugar and cinnamon topping wich was 1/4 cup of brown sugar and 1 tablespoon of cinnamon mixed together and sprinkled on the top of each muffin before baking. They turned out very good. Read More
(24)
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Rating: 4 stars
07/20/2009
I used some of the modifications that others mentioned plus a few of my own and these turned out delicious (and only 2 points for those of you WW out there). I substituted unsweetened applesauce for the oil used 1/2 cup of sugar instead of the honey 2% milk a whole egg instead of whites and I also added some dried cranberries to the mix as well as some apple cinnamon instant oatmeal on the top for a little added crunch. Oh and besides the cinnamon I also put in a dash of ground cloves and a dash of ground nutmeg. They were not "blah" at all as other people described. The extra additions really perked these healthy muffins up! Read More
(23)
Rating: 5 stars
08/11/2011
These were sooo good!! The only thing I did to change the recipe was add another cup of grated zucchini which made them really moist! I was going to add cranberries but forgot so I sprinkled some on top with some walnuts (I didn't have enough to put in batter) and oats. Delicious and healthy! Oh I also changed the oil for applesauce. Read More
(16)
Rating: 3 stars
12/18/2005
These muffins were ok...nothing spectacular though. I did change quite a few things as follows: I substituted 1 cup of white flour for 1 cup of whole wheat I added about 1 tsp fresh nutmeg I used 1% milk instead of non-fat I used 1 whole egg instead of 2 egg whites instead of the vegetable oil I used 1/4 cup unsweetened applesauce. As well instead of using honey I used splenda and increased it to 1/2 cup and also increased the zucchini to 1.5 cups. Lastly I added about 3/4 cup chopped walnuts for a little crunch. So all in all the muffins were a good/healthy alternative but they still lacked something in my opinion. Read More
(15)
Rating: 3 stars
08/13/2003
Some people liked these but I found them very blah - they need something to really pick up the flavor. I wouldn't recommend this recipe just to get a lower fat version - just modify some others to make them lower in fat and calories. The only way I could eat them is with a lot of honey or almond butter. Kids would hate these. Read More
(13)