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Mini zucchini muffins
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Mini Zucchini Muffins Recipe

These Mini Zucchini Muffins make the perfect healthy breakfast, snack or dessert. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Snack
Cuisine: American
Keyword: Mini muffins, Zucchini, zucchini bread, zucchini muffins
Servings: 48
Calories: 71kcal

Equipment

  • Large Mixing Bowl
  • Mixing Bowl
  • Mini Muffin Tin
  • Non-stick Cooking Spray

Ingredients

  • 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

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: 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