Zucchini Mini Muffins

I love these Zucchini Mini Muffins for a quick breakfast with coffee or midday snack with cold milk. They're really moist and delicious!

Photo by Jaime S.
Adapted from myrecipes.com

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

24

muffins

PREP TIME

10

minutes

TOTAL TIME

20

minutes

SERVINGS

24

servings

Adapted from myrecipes.com

Ingredients

  • 6

    ounces all-purpose flour (about 1 1/3 cups)

  • 1/2

    cup dark brown sugar, packed

  • 1

    teaspoon baking powder

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon ground allspice

  • 2/3

    cup zucchini, shredded (about 1 medium zucchini)

  • 3

    tablespoons canola oil

  • 2

    tablespoons butter, melted

  • 2

    tablespoons 1% low-fat milk

  • 1

    teaspoon vanilla extract

  • 1

    large egg, lightly beaten

  • Cooking spray

Directions

Preheat oven to 400°F. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray. Bake at 400°F for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

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