Mini Zucchini Muffins Recipe
These Mini Zucchini Muffins make the perfect healthy breakfast, snack or dessert.
Serving48
Ingredients
- 2⅔ cups all-purpose flour
- 1 cup brown sugar
- 2 teaspoon baking soda
- 2 teaspoon 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 teaspoon vanilla extract
- 2 eggs, lightly beaten
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 71 kcal · Carbohydrates: 10 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 9 mg · Sodium: 107 mg · Potassium: 28 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 48 IU · Vitamin C: 1 mg · Calcium: 9 mg · Iron: 1 mg