Zucchini Delight Nut Muffins
These Zucchini Delight Nut Muffins are the perfect treat for anyone craving a slightly sweet yet wholesome snack. Packed with fresh zucchini, these muffins offer a delightful combination of flavors and textures that will keep you reaching for more. The use of whole wheat flour and unsweetened applesauce makes them a healthier choice, while the hint of cinnamon, nutmeg, and the crunchy walnuts bring a delightful warmth. Best of all, they're lightened up without sacrificing flavor, making them an ideal option for a quick breakfast or a delicious afternoon snack!
9
Servings
N/A
Calories
14
Ingredients
Ingredients
Zucchini
1 1/2 cups (shredded, about 1 large zucchini)
Whole wheat flour
1 cup (none)
All-purpose flour
1/2 cup (none)
Splenda granular
2/3 cup (none)
Brown sugar
1/3 cup (not packed)
Liquid egg substitute
1/2 cup (such as Egg Beaters Original)
Unsweetened applesauce
1/2 cup (none)
Whipped light butter
3 tablespoons (or Brummel and Brown spread)
Walnuts
3 tablespoons (crushed, divided)
Baking powder
1 1/2 teaspoons (none)
Cinnamon
1 teaspoon (none)
Vanilla extract
1 teaspoon (none)
Nutmeg
1/2 teaspoon (none)
Salt
1/2 teaspoon (none)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
3
In a separate bowl, combine the shredded zucchini, liquid egg substitute, unsweetened applesauce, whipped light butter, and vanilla extract. Mix until all ingredients are integrated.
4
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined - avoid over-mixing. Fold in 1 1/2 tablespoons of crushed walnuts into the batter to add a delightful crunch.
5
Prepare a 12-cup muffin pan by lining 9 of the cups with baking liners or spraying them with nonstick spray.
6
Spoon the batter evenly into the lined muffin cups, filling each about 2/3 full. Sprinkle the remaining crushed walnuts on top of each muffin for added texture and flavor.
7
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely.
8
Enjoy these delightful muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for later enjoyment.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main vegetable used in the Zucchini Delight Nut Muffins?
The main vegetable used in this recipe is zucchini, specifically 1 1/2 cups of shredded zucchini.
What temperature should I preheat the oven to?
You should preheat your oven to 350°F or 175°C.
How many muffins does this recipe make?
This recipe is designed to make 9 muffins.
What types of flour are used in these muffins?
The recipe uses a combination of 1 cup of whole wheat flour and 1/2 cup of all-purpose flour.
Is there a sweetener alternative used in this recipe?
Yes, the recipe calls for 2/3 cup of Splenda granular and 1/3 cup of brown sugar.
What kind of nuts are included in the recipe?
The recipe uses 3 tablespoons of crushed walnuts, divided between the batter and the topping.
Can I use real eggs instead of liquid egg substitute?
While the recipe calls for 1/2 cup of liquid egg substitute like Egg Beaters, you can use real eggs, though it may change the nutritional profile.
Why is unsweetened applesauce used in this recipe?
Unsweetened applesauce is used to keep the muffins moist while making them a healthier, lower-fat choice.
What spices provide the warmth in these muffins?
The warmth comes from a combination of 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg.
How long do the muffins need to bake?
The muffins should bake for 20 to 25 minutes.
How do I know when the muffins are finished baking?
They are done when a toothpick inserted into the center of a muffin comes out clean.
Should I pack the brown sugar?
No, the recipe specifies using 1/3 cup of brown sugar that is not packed.
What type of butter is recommended?
The recipe suggests 3 tablespoons of whipped light butter or Brummel and Brown spread.
How should I prepare the zucchini?
The zucchini should be shredded; one large zucchini usually yields the required 1 1/2 cups.
What should I do with the walnuts?
Fold 1 1/2 tablespoons into the batter and sprinkle the remaining 1 1/2 tablespoons on top of the muffins before baking.
Can these muffins be frozen?
Yes, these muffins can be frozen for later enjoyment or stored in an airtight container for a few days.
Is it okay to over-mix the batter?
No, you should stir gently until just combined to avoid over-mixing, which can result in tough muffins.
What flavor extract is used?
The recipe uses 1 teaspoon of vanilla extract.
Are these muffins considered Weight Watchers friendly?
Yes, they are tagged as being Weight Watchers friendly and a low-calorie dessert option.
How many muffin cups should I fill?
You should line or spray 9 cups of a 12-cup muffin pan.
How much salt is in the recipe?
The recipe calls for 1/2 teaspoon of salt.
What acts as the leavening agent?
1 1/2 teaspoons of baking powder is used to help the muffins rise.
How full should I fill the muffin cups?
Fill each muffin cup about 2/3 full with batter.
Should I cool the muffins in the pan?
Yes, allow them to cool for a few minutes in the pan before transferring them to a wire rack.
What is the texture of these muffins like?
They offer a delightful combination of soft textures from the zucchini and applesauce with a crunch from the walnuts.
Are these muffins suitable for breakfast?
Yes, they are described as an ideal option for a quick breakfast or a wholesome afternoon snack.
What is the primary liquid base for the wet ingredients?
The wet base consists of liquid egg substitute, unsweetened applesauce, and whipped light butter.
Can I use a different type of nut?
While the recipe specifies walnuts, you could likely substitute pecans or almonds, though the flavor profile will change.
Is there any preparation needed for the flour?
No specific preparation like sifting is mentioned; simply whisk the whole wheat and all-purpose flours together with other dry ingredients.
What is the best way to serve these muffins?
They can be enjoyed either warm or at room temperature.