Muffins

Blueberry Zucchini Muffins

  • 2 cups blueberries
  • 2 cups shredded zucchini
  • 1 cup unsweetened applesauce
  • 3 slightly beaten eggs
  • 3 teas. vanilla extract
  • 2 ¼ cups Splenda
  • 1 Tbsp. ground cinnamon
  • 2 cups self-rising flour

Preheat oven to 350 degrees F. Spray 2 12-cup muffin tins with cooking spray or line the cups with paper liners. In a mixing bowl, mix together the eggs, Splenda, applesauce and eggs. Fold in the shredded zucchini. Stir the flour into the mixture, stir in the cinnamon and then fold in the blueberries. Spoon the batter into the prepared muffin pans and place pans in the preheated oven. Bake muffins for about 20 minutes, until toothpick inserted in center of muffin comes out clean. Cool muffins in pans for about 20 minutes. Remove muffins from pans and continue cooling on wire racks.

Recipe makes 24 servings Estimated WW Smart points 2 per serving

Banana Muffins

  • 1 cup mashed ripe bananas
  • ¼ cup nonfat plain yogurt
  • 1 egg
  • 1 cup flour
  • 1 teas. baking powder
  • ½ teas. baking soda
  • ¼ teas. salt
  • ¼ cup sugar
  • ½ teas. vanilla extract

Preheat oven to 350 degrees F. Spray 1 12-cup muffin pan with cooking spray or line the cups with paper liners. In a mixing bowl combine the flour, baking powder, baking soda and salt. In another bowl beat together the banana, sugar, egg and vanilla. Stir the yogurt into the banana mixture. Now stir the banana mixture into the flour mixture until just combined. Spoon the batter into the prepared muffin cups. Place muffin tin into preheated oven and bake until a toothpick inserted in the center of the muffin comes out clean, about 15-20 minutes. Allow muffins to cool before serving.

Recipe makes 12 servings Estimated WW Smart points 3 per serving

Whole Wheat Carrot Muffins

  • 1 ½ cups whole wheat flour
  • ¼ cup oats
  • 2 cups grated carrots
  • ½ cup grated apple
  • ½ cup plain yogurt
  • 1 cup applesauce
  • ½ cup brown sugar
  • 1 egg
  • ¼ cup milk
  • 1 teas. baking powder
  • 1 teas. baking soda
  • ¼ teas. salt
  • 1 teas. cinnamon
  • ½ teas. pumpkin pie spice
  • 1 teas. vanilla extract
  • ½ cup walnuts, optional
  • ½ cup coconut flakes, optional

Preheat oven to 350 degrees F. Spray 16 muffin cups with cooking spray or line the cups with paper liners. Mix together the flour, oats, baking powder, baking soda, salt, cinnamon and pumpkin pie spice in a large mixing bowl. In another bowl mix together the egg, vanilla, milk, yogurt, brown sugar, and applesauce. Stir this liquid mixture into the flour mixture. Stir in the grated carrot and the grated apple. If desired, stir in the walnuts and/or coconut flakes. Spoon batter into prepared muffin pans and place in preheated oven. Bake muffins until a toothpick inserted into the center comes out clean, about 18-20 minutes. Allow muffins to cool before serving.

Recipe makes 16 servings Estimated WW Smart points 5 per serving (includes walnuts and coconut)