Zucchini Mini Muffins

Photo: Johnny Autry; Styling: Cindy Barr

These are tasty for breakfast or as a snack. For even portions, use a small ice-cream scoop to spoon the batter into the muffin cups.

Yield: Serves 12 (serving size: 2 muffins)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 146
  • Fat: 6.1g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1.2g
  • Protein: 2.3g
  • Carbohydrate: 20.8g
  • Fiber: 0.7g
  • Cholesterol: 21mg
  • Iron: 0.9mg
  • Sodium: 160mg
  • Calcium: 41mg

Ingredients

  • 6 ounces all-purpose flour (about 1 1/3 cups)
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 2/3 cup shredded zucchini (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

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. 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° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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