Zucchini Walnut Muffins


  • 1 1/2 cup self rising flour (I use Gold Medal)
  • 1 1/2 tsp cinnamon
  • 2 Tbsp Splenda Brown Sugar Blend or Sukrin Gold
  • 2 Tbsp sugar substitute ( I use Splenda)
  • 1 whole egg
  • 1 egg white
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla
  • 1 cup zucchini, grated
  • 4 Tbsp chopped walnuts


  1. Preheat oven to 350 degrees. Line a 12 muffin tin with foil muffin liners.
  2. In a large mixing bowl combine flour and cinnamon.
  3. In a separate bowl using a whisk beat egg, egg white, unsweetened apple sauce, sugar substitute, brown sugar blend, and vanilla until well combined.
  4. Pour dry ingredients into wet ingredients. Stir until all dry ingredients is incorporated.
  5. Do not over mix.
  6. Stir in zucchini and walnuts.
  7. Using a 1/3 measuring cup, scoop batter into muffin tins.
  8. Bake for 14-16 minutes or until center comes out clean when poking a knife or toothpick through the muffins.
  9. Remove from oven and cool completely, about 10 minutes.

Servings: Makes 12 Muffins / 2 Freestyle smart points per muffin.

Tip: I spray the tops of the muffins with “I can’t believe it’s not butter” after they have cooled.


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