Zucchini Cinnamon Muffins offer a delightful twist on the classic muffin by incorporating the moisture-rich zucchini and the warmth of cinnamon. These muffins are not just visually appealing with their golden tops and specks of green zucchini, but also boast a sugar-free recipe, using allulose as a sweetener. This alternative ensures a lower glycemic index, making it a healthier choice without compromising on the sweet, comforting flavors that evoke a sense of homeliness and nostalgia. The aroma of cinnamon baking in the oven fills the kitchen, promising a treat that is both nutritious and indulgent.
Ingredients
Serving Size
- Makes 12 muffins
From Your Pantry
- 2 cups whole wheat flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup allulose
- 2 large eggs
Additional Grocery Items Needed
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened almond milk
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with butter.
- In a medium bowl, whisk together the whole wheat flour, ground cinnamon, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter with the allulose until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients. Stir until just combined.
- Fold in the grated zucchini until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Expert Tips
- For a nuttier flavor and extra crunch, consider adding a handful of chopped walnuts or pecans to the batter.
- Ensure not to overmix the batter as it can make the muffins dense instead of light and fluffy.
Serving Suggestions
Serve these sugar-free zucchini cinnamon muffins warm with a dollop of cream cheese frosting or a light drizzle of honey for those not strictly avoiding sugar. They pair wonderfully with a cup of herbal tea or a latte for a comforting breakfast or a delightful mid-afternoon snack.
Nutrition Facts per Serving
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 1g (natural sugars from zucchini)
- Protein: 4g
Feel free to share this recipe with friends and family, and don’t hesitate to put your own twist on it! Whether it’s adding a pinch of nutmeg for extra spice or substituting almond milk with oat milk, each variation can add a personal touch to these delectable muffins. Enjoy the process and the delicious results!
