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Zucchini Mini Muffins

Zucchini Mini Muffins

Delicious, easy to make and great for breakfast or a snack with a cup of coffee.

1 muffin per serving


Calories: 58
Protein: 1.6g
Fat: 2.7g
Carbs: 8.4g
Fiber: 0.6g
Sugar: 0.8g

Prep Time: 15 minutes
Cook Time: 12 minutes
Cooling Time: 10 minutes

1 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/4 cup original monkfruit sweetener
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 cup golden monkfruit sweetener
2 small zucchini, grated
2/3 cup low-fat 2% milk
2 large egg whites
1/4 cup oil
2 teaspoons vanilla extract

1) Position rack in center of oven. Preheat oven to 400F. Coat 24-cup mini muffin tin with non-stick spray.
2) In a large bowl whisk together the flours, baking powder, granulated monkfruit sweetener, salt, and ground ginger.
3) Grate zucchini on the large holes of a box grater, put into a clean cotton dish towel OR piece of cheese cloth & squeeze out excess liquid.
4) In a 2nd bowl, mix together the grated zuccini, egg whites, milk, oil, vanilla extract, and golden monkfruit sweetener until the sweetener is mostly dissolved.
5) Pour wet ingredients into the dry ingredients; stir with a wooden spoon just until there are no pockets of dry flour in the mixture. Spoon 2 tablespoons of batter into each mini muffin tin cup.
6) Bake until browned and toothpick inserted in center of a muffin comes out clean, about 12 minutes.
7) Cool in muffin tin for 10 minutes, then remove & put onto cooling rack.