"I was looking for something healthy the kids could grab for breakfast on the way out the door and came up with these healthy muffins. The kids are grown now, but I still enjoy making these. Sometimes I add raisins, nuts, or dried cranberries for variety." —Kathleen Lehner, Montgomery Village, Md.
4.75 ounces whole-wheat flour (about 1 cup)
3 ounces all-purpose flour (about 2/3 cup)
1/2 cup sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini
1/2 cup fat-free milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
1 tablespoon sugar
1/4 teaspoon ground cinnamon
How to Make It
Preheat oven to 400°.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins. Bake at 400° for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.
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Love these! I use applesauce and mashed banana (no sugar), 1/4 c. olive oil, no egg and used 2 cups white whole wheat flour. And I use muffin top pans. They come out great! It makes 10 muffin tops. After cooling on a rack, I place them on a baking sheet and freeze them. Then into a zip baggie. Sometimes I nuke for maybe 20 secs. (or not). Just pop one into the toaster, then top with a little light butter, and maybe a drizzle of honey. Divine!! Great for breakfast
Dang, these are good muffins! I agree with the other reviewers that these are delicious and moist, without being too sweet. I followed the recipe pretty exactly (did substitute soy milk), but doubled it so that I would have some for the freezer. Thanks, Kathie, whoever you are!
Excellent muffins! 1 medium zucchini was perfect. I even modified them (totally replacing the egg w/a substitute b/c my son is allergic to eggs) and they came out great. Took them to the beach to share w/the family - after my 2 sons had 3 each, everyone else got to taste them! I am about to mix up a batch right now!
Absolutely love these! Especially since my kid avoids any green food (just to be extra sneaky, I peel the zucchini). As a nice option I added 1/4 C almond meal for part of the flours to add some protein. Also, I ran out of honey when I made them recently and easily substituted maple syrup. In a convection oven, I baked at 375 for 15 minutes. Super moist, super yummy!
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