Indulge in the delightful flavors of these Cinnamon Weight Watchers Muffins. They are the perfect combination of warmth and sweetness, with the comforting aroma of cinnamon and the natural sweetness of apples. These muffins are not only delicious but are also a smart choice for those following the Weight Watchers program, as each muffin is just 3 points.
These muffins make a fantastic breakfast or snack option, and you can enjoy them guilt-free. The grated zucchini adds moisture and nutrition, while the coconut oil provides a subtle richness. The gluten-free muffin mix ensures that everyone can savor these treats, regardless of their dietary restrictions.
Whether you're following a Weight Watchers journey or simply looking for a tasty and healthier muffin, these Cinnamon Weight Watchers Muffins are a winning choice. They're a testament to the fact that you don't have to sacrifice flavor to eat well.
Why you should try this recipe
Many individuals embarking on a Weight Watchers journey often come from a history of less-than-ideal dietary habits. It's a journey of transformation, and along the way, there can be cravings, especially during those tempting afternoon hours.
The allure of something sweet and satisfying can be hard to resist. However, one of the keys to success in any healthy eating plan is having alternatives readily available.
These muffins are not just any muffins; they are sweet, fragrant, and perfectly portioned to satisfy those afternoon cravings. With each bite, you'll experience the comforting warmth of cinnamon, the natural sweetness of apples, and a touch of coconut oil richness, all while keeping your points in check. These muffins are a delicious reminder that you don't have to compromise on flavor when making healthier choices.
Servings: 12 standard-sized muffins.
Cooking Time: 18-22 minutes.
Preparation Time: 15-20 minutes.
3 WW points per serving.
· 1 ½ cups gluten-free all-purpose flour, 180 g.
· 2 teaspoons baking powder
· 1 teaspoon ground cinnamon
· 2 large eggs
· 1 grated apple (Gala), 120 g.
· Stevia to taste (equivalent to ¼ cup of honey or maple syrup)
· 2 tablespoon coconut oil, melted, 30 g.
· 1 teaspoon vanilla extract
· 1 cup grated zucchini, excess moisture squeezed out, 120 g.
· Additional cinnamon for sprinkling
· A pinch of salt
Instructions for making Cinnamon Muffins
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, ground cinnamon, and salt. Mix well.
2. In another bowl, whisk together the eggs, grated apples, stevia, melted coconut oil, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Gently fold in the grated zucchini.
5. Spoon the batter evenly into the muffin cups, filling each about ⅔ full.
6. Sprinkle a pinch of ground cinnamon on top of each muffin for extra flavor.
7. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Variations and substitutions
1. Berry Burst: Add a burst of fruity goodness by incorporating chopped berries into the muffin batter. Consider options like strawberries, blackberries, raspberries, or even blueberries. The juicy and sweet surprise in every bite will make your muffins irresistible.
2. Nutty Crunch: For an extra layer of texture and flavor, don't hesitate to sprinkle chopped nuts on top of your muffins. Walnuts or almonds, in particular, work exceptionally well. They'll add a satisfying crunch that complements the softness of the muffin.
3. Choco-Chip Delight: Elevate your muffins to dessert-like status by mixing in chocolate chips. The sweet, melty morsels will create a delightful contrast with the cinnamon and zucchini.
4. Seeds of Flavor: If you're feeling adventurous, try enhancing your muffins with a sprinkle of poppy seeds. These tiny seeds not only add a pleasing crunch but also a subtle, nutty flavor that pairs beautifully with the other ingredients.
5. Tantalizing Toppings: Want to impress even before the first bite? Consider topping your muffins with additional berries, nuts, chocolate chips, or poppy seeds. These toppings not only enhance the appearance but also provide a tantalizing glimpse of the deliciousness within.
Tips and Tricks Section for Making Cinnamon Muffins
· Moisture Control: To ensure your muffins turn out perfectly moist, make sure to thoroughly squeeze out the excess moisture from the grated zucchini before adding it to the batter. This prevents the muffins from becoming too watery.
· Prevent Sticking: To prevent your muffins from sticking to the paper liners, you can lightly spray the liners with non-stick cooking spray before filling them with batter. This makes it easier to enjoy your muffins without any mess.
- 1 ½ cups gluten-free all-purpose flour 180 g.
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 grated apple Gala, 120 g.
- Stevia to taste equivalent to ¼ cup of honey or maple syrup
- 2 tablespoon coconut oil melted, 30 g.
- 1 teaspoon vanilla extract
- 1 cup grated zucchini excess moisture squeezed out, 120 g.
- Additional cinnamon for sprinkling
- A pinch of salt
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, ground cinnamon, and salt. Mix well.
- In another bowl, whisk together the eggs, grated apples, stevia, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the grated zucchini.
- Spoon the batter evenly into the muffin cups, filling each about ⅔ full.
- Sprinkle a pinch of ground cinnamon on top of each muffin for extra flavor.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.