Delicious Low Fat Zucchini Muffins Food

HEALTHY ZUCCHINI MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
• Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
• In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
• Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
• Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

LOW-FAT CHOCOLATE ZUCCHINI MINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
• Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
• Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
• Scoop batter into prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.

DELICIOUS LOW FAT ZUCCHINI MUFFINS

Steps:

• Mix together all ingredients.
• Pour into 2 muffin tins.
• Bake at 350°F for about 60 minutes.

LOW FAT ZUCCHINI MUFFINS (MADE WITH SPLENDA AND HONEY)

Steps:

• Preheat oven to 325 and spray muffin pan (12 cups) with non stick cooking spray.
• Combine all ingredients.
• Fill muffin cups 3/4 full.
• Bake at 325 for 20 to 25 min or until a toothpick comes out clean.
• Enjoy.

LOW-FAT ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Place paper baking cup in each of 24 regular-size muffin cups, or grease muffin tin.
• In a small mixing bowl, mix the dry ingredients.
• In a larger bowl, mix the eggs, zucchini, oil, applesauce, and vanilla with a large spoon.
• Then very gently stir the dry ingredients into the liquid ingredients just until moistened. Do NOT over-stir, or they will be dry and tough.
• Divide batter evenly among cups.
• Bake until the tops spring back when pressed gently in the center, about 15-18 minutes. Do not over-bake.
• Cool in the pan on a wire cake rim for 10 minutes before removing from cups.

KATHIE'S ZUCCHINI MUFFINS

Steps:

• Preheat oven to 400.
• Combine first 7 ingredients in large bowl (through salt); stir with whisk.
• Combine zucchini, milk, oil, honey and egg in a small bowl; stir until blended.
• Make a well in the center of dry ingredients; add milk mixture, stirring until just moist.
• Spoon batter into 12 muffin cups that are coated with cooking spray or lined with paper liners.
• Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
• Bake at 400 for 15 minutes (start checking on them by 12 min).
• Remove from pans immediately; cool on a wire rack. Enjoy!