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.

Mary Drennen
Recipe by Cooking Light May 2013

Gallery

Johnny Autry; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 12 (serving size: 2 muffins)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Chef's Notes

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.

Nutrition Facts

146 calories; fat 6.1g; saturated fat 1.7g; mono fat 2.9g; poly fat 1.2g; protein 2.3g; carbohydrates 20.8g; fiber 0.7g; cholesterol 21mg; iron 0.9mg; sodium 160mg; calcium 41mg.