Healthy Jumbo Zucchini Muffins for an Energizing Breakfast: Start Your Day Right

4 Giant Healthy Zucchini Muffins on a cutting board

Healthy Jumbo Zucchini Muffins for an Energizing Breakfast: Start Your Day Right

These wholesome zucchini muffins are made with grated zucchini, whole wheat flour (or alternative), and a hint of maple extract. Packed with nutritious ingredients, they offer a moist and tender texture, making them a delightful and guilt-free treat for breakfast or snacking. Only 3 WW Points too!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Servings

Calories 166kcal

Author DeeDeeDoes

Equipment

Lakanto Monkfruit Sweetener
Silicone Jumbo Muffin Pan

Ingredients

2 Cups Zucchini Grated
1.5 Cups Whole Wheat Flour
1/2 Cup Rolled Oats Quick Cooking
1/3 Cup Lakanto Monkfruit Sweetener
1/4 Cup Fat Free Plain Greek Yogurt
2 Large Eggs
1 Teaspoon Vanilla Extract
1/2 Teaspoon Maple Extract
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
In a large bowl, combine the flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the monk fruit sweetener, eggs, vanilla extract, and maple extract until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
Gently fold in the grated zucchini.
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
These make 6 Giant Muffins or 12 Regular Muffins. On WW, each Giant Muffin is 3 Weight Watchers Points or only 1 Point if you are making 12.

Nutrition