Hg’s Fluffy-Good Zucchini Nut Muffins – Ww Points = 3

My grandmother, bless her heart, had a zucchini patch that could rival a small farm. Every summer, we were inundated with the green squash, and she, ever resourceful, found countless ways to use it up. While some were, let’s say, “acquired tastes,” her zucchini muffins were a family favorite. These lightened-up zucchini nut muffins remind me of her generosity and the comforting aroma that filled her kitchen. They are moist, delicious, and a guilt-free treat that brings back cherished memories with every bite.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-35 minutes
• Servings: 9
• Yield: 9 muffins
• Dietary Type: Vegetarian, Lightened-Up

Ingredients

• 1 1⁄2 cups zucchini, shredded (about 1 large zucchini)
• 1 cup whole wheat flour
• 1⁄2 cup all-purpose flour
• 2⁄3 cup Splenda granular
• 1⁄3 cup brown sugar, not packed
• 1⁄2 cup liquid egg substitute, like Egg Beaters Original
• 1⁄2 cup unsweetened applesauce
• 3 tablespoons whipped light butter or 3 tablespoons Brummel and Brown spread
• 3 tablespoons walnuts, crushed, divided
• 1 1⁄2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt

Equipment Needed

• Medium mixing bowls (2)
• Muffin tin (12-cup, but only 9 cups will be used)
• Muffin liners (optional)
• Nonstick cooking spray
• Measuring cups and spoons
• Grater
• Whisk or spoon
• Toothpick

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This is crucial for even baking and achieving that perfect rise.

2. In a medium bowl, combine the dry ingredients: whole wheat flour, all-purpose flour, Splenda granular, brown sugar, baking powder, cinnamon, nutmeg, and salt. Whisk them together to ensure everything is evenly distributed. This step prevents pockets of baking powder or spices, leading to uneven flavor and texture.

3. In a separate medium bowl, mix together the wet ingredients: shredded zucchini, liquid egg substitute, unsweetened applesauce, whipped light butter (or Brummel and Brown spread), and vanilla extract. Stir until well combined.

4. Slowly add the wet ingredient mixture to the dry ingredient mixture. Stir until just thoroughly blended. Be careful not to overmix, as this can lead to tough muffins. Less is more when it comes to mixing the batter.

5. Mix half of the crushed walnuts (1 1/2 tablespoons) into the batter. Reserve the remaining walnuts for topping.

6. Line 9 cups of a 12-cup muffin pan with baking liners. If you don’t have liners, spray the 9 cups generously with nonstick cooking spray. Even if you use liners, a light spray will help prevent sticking. Distribute the batter evenly among the 9 cups.

7. Top each cup with a sprinkling of the remaining 1 1/2 tablespoons of crushed walnuts.

8. Bake in the preheated oven for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean or with only a few moist crumbs attached, the muffins are ready. If the toothpick has wet batter on it, bake for a few more minutes and check again.

9. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.

Expert Tips & Tricks

• Shredding the Zucchini: After shredding, gently squeeze out any excess moisture from the zucchini using a clean kitchen towel or paper towels. This will prevent the muffins from becoming too wet.
• Sugar Substitute Notes: While Splenda is used here, you can experiment with other granular sugar substitutes. Keep in mind that different substitutes may have varying levels of sweetness, so adjust the amount accordingly to your taste.
• Muffin Liners: If you don’t have muffin liners, you can make your own by cutting squares of parchment paper and pressing them into the muffin cups.
• Baking Time: Baking times can vary depending on your oven. Start checking for doneness at 20 minutes and adjust the baking time as needed.
• Make-Ahead: The batter can be made ahead of time and stored in the refrigerator for up to 24 hours. This is a great way to save time in the morning.
• Nut Allergy: For a nut-free version, omit the walnuts or substitute with sunflower seeds or pumpkin seeds.
• Browning: If your muffins are browning too quickly, tent the muffin tin with foil during the last few minutes of baking.

Serving & Storage Suggestions

Serve these zucchini nut muffins warm or at room temperature. They are delicious on their own or paired with a dollop of plain Greek yogurt or a smear of light cream cheese.

To store leftovers, place the muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months. To reheat frozen muffins, thaw them at room temperature or in the microwave. You can also reheat them in a low oven (300 degrees Fahrenheit) for a few minutes to restore their warmth and texture.

Nutritional Information

Nutrient	Amount per Serving
Calories	147
Total Fat	3.5g
Sodium	246mg
Total Carbs	25g
Fiber	2.5g
Sugars	7g
Protein	4.5g
WW Points Value	3

Variations & Substitutions

• Spice It Up: Add a pinch of ground cloves or ginger to the batter for a warmer, spicier flavor.
• Chocolate Chip Zucchini Muffins: Stir in 1/4 cup of mini chocolate chips for a decadent twist. Use dark chocolate for extra antioxidants and flavor.
• Gluten-Free: Substitute the whole wheat and all-purpose flour with a gluten-free all-purpose blend. You may need to add a tablespoon or two of additional liquid (like applesauce or milk) to achieve the right batter consistency.
• Dairy-Free: Ensure you are using a dairy-free butter substitute. Most applesauce is dairy-free, but always double check.
• Lemon Zest: Add the zest of one lemon for a bright, citrusy flavor.
• Other Nuts: Pecans or slivered almonds can be used instead of walnuts.

FAQs (Frequently Asked Questions)

Q: Can I use regular sugar instead of Splenda?
A: Yes, you can substitute regular granulated sugar for Splenda. However, keep in mind that this will change the nutritional information of the muffins, including the calorie and sugar content.

Q: My muffins are dry. What did I do wrong?
A: Overbaking is the most common cause of dry muffins. Be sure to check for doneness with a toothpick and remove the muffins from the oven as soon as they are cooked through. Also, avoid overmixing the batter.

Q: Can I freeze these muffins?
A: Yes, these muffins freeze well. Allow them to cool completely before wrapping them individually in plastic wrap and placing them in a freezer bag. They can be stored in the freezer for up to 2 months.

Q: I don’t have applesauce. What can I use as a substitute?
A: Mashed banana or plain yogurt can be used as a substitute for applesauce. Use the same amount as the recipe calls for.

Q: Can I make these muffins in a larger batch?
A: Yes, you can easily double or triple the recipe to make a larger batch. Just be sure to adjust the baking time accordingly.

Final Thoughts

These zucchini nut muffins are a delightful and guilt-free treat that’s perfect for breakfast, a snack, or even a light dessert. They are easy to make, adaptable to your preferences, and sure to become a family favorite. So, grab your zucchini, preheat your oven, and get ready to enjoy these fluffy and delicious muffins! Don’t hesitate to tweak the recipe to your liking, and please share your experiences and variations with others. Enjoy!