Mini Zucchini Muffins Recipe
These Mini Zucchini Muffins make the perfect healthy breakfast, snack or dessert.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Snack
Cuisine: American
Keyword: Mini muffins, Zucchini, zucchini bread, zucchini muffins
Servings: 48
Calories: 71kcal
Large Mixing Bowl
Mini Muffin Tin
Non-stick Cooking Spray
- 2⅔ cups all-purpose flour
- 1 cup brown sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- ½ teaspoon ground allspice
- 1⅓ cups shredded zucchini (about 2 medium zucchini)
- 6 Tablespoons vegetable oil
- 4 Tablespoons butter melted
- 4 Tablespoons milk
- 2 teaspoons vanilla extract
- 2 eggs lightly beaten
Preheat oven to 400 degrees F.
In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, salt, and allspice.
In a separate mixing bowl, combine zucchini, vegetable oil, melted butter, milk, vanilla and eggs.
Add wet ingredients to dry ingredients and mix until combined.
Spray a mini muffin tin with nonstick cooking spray.
Spoon batter into mini muffin tins until 2/3 of the way full.
Bake for 10 minutes, or until an inserted toothpick comes out clean.
- The best way to store these, is by putting them in an airtight container, or in a ziplock bag with all the air out of it.
Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 107mg | Potassium: 28mg | Fiber: 1g | Sugar: 5g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg