It’s zucchini season, so what better time than right now to make my zucchini muffins? If the thought of veggies in a baked good twists your stomach, think twice! Just remember the beloved carrot cake; that’s a veggie too! Zucchini Muffins are very similar to their carrot cake cousins with a moist texture and delicious flavor… in fact, you won’t taste the zucchini at all. The warm cinnamon and nutmeg spices, along with the vanilla and coconut oil, flavor these muffins perfectly. What’s even better, there is no added sugar, and more than 6 grams of fiber per muffin. P.S. if you have kids, this is a great way to sneak in those veggies. Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
ZUCCHINI MUFFINS
Ingredients
1 cup oat flour
1 cup whole wheat flour
1 tsp. salt
1.5 tsp. baking powder
0.5 tsp. baking soda
1 TB cinnamon
1/4 tsp. ground nutmeg
1 cup granulated sweetener (i.e., stevia)
3 TB coconut oil, slightly softened at room temp
2 tsp. vanilla extract
1 cup nonfat plain Greek yogurt
1 whole egg
2 egg whites
1.5 cups finely grated zucchini (approx. 1 medium)
How to Prepare
1. Put the yogurt, egg, whites, and vanilla extract to the processor and blend until smooth.
2. Add all other ingredients except the zucchini and pulse until the batter has a smooth consistency. Then, stir in the zucchini with a spatula.
3. Remove the processor bowl and put in the fridge for approximately 30 minutes to set.
4. Preheat oven to 350 degrees.
5. Lightly grease a jumbo 6-cup muffin tin with non-stick cooking spray and distribute batter evenly into each of the muffin cups. (Note: I used a fancy scone form, but a regular jumbo muffin tin will work just as well).
6. Bake 25 minutes, or until the tops gently bounce back when touched and a toothpick comes out of center of a muffin clean.
7. Allow to cool for at least 10 minutes before eating. Enjoy!
Note: these are just as good, if not better, when chilled!
NUTRITION DATA
Per jumbo muffin (recipe makes 6): 280 calories, 11 gram protein, 35 grams carbohydrates (6.5 grams fiber), 10.5 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
