Moistest Sugar Free Zucchini Muffins Ever Recipes

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ZUCCHINI MUFFINS



Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories     Breakfast     Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

  • Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER



Moistest Sugar-Free Zucchini Muffins Ever image

These muffins are the softest, moistest, most delicious that I have ever had, and they're sugar free! They can even be turned paleo with a few substitutions. Seriously, they are so good that I created an Allrecipes account just to share them!

Provided by rplouse29

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 14

cooking spray
1 ripe banana, mashed
¼ cup unsalted butter, melted
1 egg
1 tablespoon coconut oil, melted
2 cups shredded zucchini
1 teaspoon vanilla extract
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 dash salt
¼ cup milk
2 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
  • Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
  • Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 20.3 g, Cholesterol 26.1 mg, Fat 6 g, Fiber 3.1 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 4.2 g

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