Best 3 Hgs Fluffy Good Zucchini Nut Muffins Ww Points Recipes

Welcome to the delectable world of zucchini nut muffins, where healthy meets deliciousness! Whether you're looking for a guilt-free breakfast treat, a quick snack, or a wholesome dessert, these muffins are the perfect choice. With their moist texture, delightful crunch from the nuts, and just the right amount of sweetness, they're sure to satisfy your taste buds without breaking your diet. With a few simple ingredients and minimal effort, you can whip up a batch of these wholesome muffins that are not only packed with flavor but also brimming with nutritional goodness. So, grab your aprons and embark on a culinary journey that will leave you craving for more.

Here are our top 3 tried and tested recipes!

ZUCCHINI NUT MUFFINS

Zucchini Nut Muffins image

This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.

Provided by clw721

Categories Quick Breads

Time 35m

Yield 24 muffins

Number Of Ingredients 11

Ingredients

3 eggs
1 cup oil
1 2/3 cups sugar
1/3 cup brown sugar
2 cups zucchini, grated
3 cups flour, sifted
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 cup walnuts, chopped

Steps:

Beat the eggs until they are light and foamy.
Add the sugar, oil and zucchini.
Blend well with a spoon.
Mix the dry ingredients and add to the egg mixture; blend well.
Add the nuts, and spoon into greased muffin tins.
Bake at 325°F for 20 minutes.

WALNUT ZUCCHINI MUFFINS

Walnut Zucchini Muffins image

Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. -Harriet Stichter, Milford, Indiana

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
3/4 cup 2% milk
1/2 cup butter, melted
1 cup shredded zucchini
1 cup chopped walnuts
1/2 cup raisins

Steps:

Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk eggs, milk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, walnuts and raisins., Fill 12 greased muffin cups three-fourths full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

Nutrition Facts : Calories 281 calories, Fat 15g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 250mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.

HG'S FLUFFY-GOOD ZUCCHINI NUT MUFFINS - WW POINTS = 3

Hg's Fluffy-Good Zucchini Nut Muffins - Ww Points = 3 image

Here is another Hungry Girl recipe that I cannot wait to try. "Zucchini Zazzle! You asked for it, you got it. Here's our recipe for lightened-up zucchini nut muffins. Hooray!" Serving Size: 1 muffin Calories: 147 Fat: 3.5g Sodium: 246mg Carbs: 25g Fiber: 2.5g Sugars: 7g Protein: 4.5g POINTS. value 3*

Provided by senseicheryl

Categories Quick Breads

Time 30m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 14

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

Steps:

Preheat oven to 350 degrees.
In a medium bowl, combine both types of flour, Splenda, brown sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix half the crushed walnuts (1 1/2 tbsp.) into the batter.
Line 9 cups of a 12-cup muffin pan with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Top each cup with a sprinkling of the remaining 1 1/2 tablespoons crushed walnuts.
Bake in the oven for 20 - 25 minutes, until a toothpick poked into the center of a muffin comes out clean. Let cool and then enjoy!

Tips:

For the best results, use fresh zucchini. Grating the zucchini will help it release its moisture and make the muffins moist and fluffy.
Be sure to drain the zucchini well before adding it to the batter. This will help prevent the muffins from being too wet.
Use a light hand when mixing the batter. Overmixing can make the muffins tough.
Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly in the oven.
Bake the muffins until a toothpick inserted into the center comes out clean. Do not overbake, or the muffins will be dry.

Conclusion:

These zucchini nut muffins are a delicious and healthy way to start your day. They are moist, fluffy, and full of flavor. Plus, they are packed with nutrients like fiber, vitamins, and minerals. So next time you have a zucchini on hand, be sure to try this recipe.