I am pretty excited to share these with you guys… you all know I am a little “buffalo” obsessed, I will try and turn any dish into a spicy buffalo version if I can 🙂 I wanted to try and come up with a side dish, something I don’t make a lot of, and I had zucchini on my mind… If you know me well then you probably understand my non existent relationship with greens! Honestly I have never cared for vegetables, I know I know, eat your stinkin vegetables.. I try, I really do.. but I need to enjoy the foods I am eating and not forcefully swallow them down because they are good for me 😉 Zucchini is one of those vegetables that does’nt really have much of a taste and this is a win win in my books ha ha! These tasty buffalo zucchini muffins were a little tricky to photograph, I’m not sure they look too pretty but dam did they taste good! At only 2 smart points each they are a great side dish or just eat them on their own like I did, I polished of 3 no problem!


4.88 from 8 votes

Buffalo zucchini dinner muffins

By: Drizzle
Servings: 6
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
zucchini muffins on white plate
2sp/2pp each


  • 2 cups grated zucchini, I used 2 zucchini's but will depend on size
  • 3 Tbsp liquid egg whites
  • 1.5 Tbsp franks hot sauce
  • 2 Tbsp light ranch dressing
  • 2 Tbsp softened light cream cheese
  • 1/3 cup light "reduced fat" shredded cheese, I used a 3 cheese blend
  • 1/3 cup panko style bread crumbs
  • 1 Tbsp flour


  • Preheat oven to 375F, spray a regular sized 6 hole muffin tin with some non stick spray.
  • Grate your zucchini and using a tea towel type cloth wring out all excess water from your grated zucchini, try and get as much as you can out, if you have a strong pair of hands around you now would be the time to grab them and have them wring it out good for you!
  • In a bowl mix together all of your ingredients stirring well.
  • Spoon mixture into your 6 muffin cups and bake in oven for approx 25 minutes, remove form oven and using a knife carefully scrape around muffins to turn them over, you need to crisp up the bottoms a little. Return to oven for 10 more minutes.
  • Serve warm out of the oven, makes 6 muffins at 2 smart points each (2 points plus)
  • Nutritional info per muffin (not incl zucchini) Calories 73..Fat 3.2g..Saturated fat 1.8g...Carbs 5.2g...Fiber 0.1g...Sugars 0.9g..Protein 4.7g
  • Feel free to double the recipe for more muffins, also these can be made in a mini muffin tin if you prefer "tot" size muffins, best stored in sealed container in fridge, re-heat in oven to crisp up.

Additional Info

Course: Side dishes/main meals
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!







You May Also Like

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

4.88 from 8 votes (5 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    OMG these are amazing!!!! They are easy to make and super yummy! They almost taste like real buffalo chicken which is great when you are craving some high point foods.

  2. These sound really yummy. I think I’m going to try these but mix in some shredded chicken too and turn it into a whole meal muffin.

  3. I am new to your website and the recipes look really good. Also, I appreciate the nutrition analysis.
    My question about this recipe is: Are you using the large muffin cups or the 12-muffin size pan?

  4. I would be serving these to family that includes someone who does not like anything spicy. Would these be good if you did not include the Franks hot sauce?