Zucchini Blueberry Lemon Muffins-Low-Calorie

Angie

3 years ago

A delicious, low-calorie, low-fat muffin that comes in at 156 calories for one muffin instead of 300, 400, or sometimes even 500 a muffin! One muffin is just 6 grams of fat.

They only take a FEW INGREDIENTS!

They are SO EASY to make in just one bowl! NO MIXER!

Zucchini helps to make them moist and there is just a little oil. Blueberries and lemon add to the yummy flavor! I love the soft texture! The sweetness does not overpower the muffin; there is just enough!

Substitute any berries you’d like!

These are great low-calorie muffins!

See pictures how EASY they are to make in the slideshow below!

Enjoy!

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Zucchini Blueberry Lemon Muffins-WW, Low-Calorie

A delicious low-calorie muffin with a great zucchini and blueberries taste with just a hint of lemon! The texture is soft and the muffin bakes nice and high! Only 156 calories for one!

Course Breakfast, Brunch, Snack

Cuisine American

Prep Time 15

Cook Time 15

Servings

Calories 156kcal

Author angiesopenrecipebox.com

Equipment

`1 standard muffin tin
12 paper cupcake liners

Ingredients

3 eggs
¼ cup oil
2 tablespoons lemon juice
1 teaspoon lemon peel
1 ½ cups zucchini, (about 2 small ones) shredded, do not squeeze!
1 ¼ cups flour
¾ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda

Instructions

Preheat oven to 350℉.
Line a standard, 12-cavity muffin tin with paper liners.
In a large bowl, mix by hand the eggs, oil, lemon juice, lemon peel.
Add in the flour, sugar, baking powder, and baking soda and stir until well-combined.
Mix in the shredded zucchini.
Fold in the blueberries.
Divide the batter equally into the 12 paper liners.
Bake at 350℉. for 15-20 minutes or just until a cake tester comes out clean. Do not over-bake!
Immediately transfer the muffins from the muffin tin to a wire rack to cool. Do not let them cool in the muffin tin. They will bake longer!
Store the muffins covered at room temperature for 3-5 days.

Notes

DO NOT SQUEEZE the zucchini after you shred it! You want the liquid from it.

FREEZE the muffins in freezer bags for up to 3 months.

SUBSTITUTE the blueberries for any berries or combination of berries you’d like!

Nutrition