Zucchini Muffins
Healthy zucchini muffins are great for a quick breakfast or an after school snack
Servings: 12
Equipment
Ingredients
- 6 oz all-purpose flour (about 1 1/3 cups)
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 2/3 cup zucchini shredded
- 3 Tablespoons canola oil or any neutral flavored oil
- 2 Tablespoons butter melted
- 2 Tablespoons milk any type
- 1 teaspoon vanilla extract
- 1 whole large egg
Instructions
- Preheat oven to 400 degrees. Spray a 12 cup muffin tin with non-stick spray or use liners.
- In a large bowl whisk together flour, brown sugar, baking powder, cinnamon, salt, and all spice.
- In a small bowl combine zucchini, canola oil, milk, butter, vanilla, and egg. Mix until well combined.
- Add zucchini mixture to the flour, and mix until just combined. Be careful not to over mix.
- Fill muffin tins about 1/2 way full. Bake for 12-14 minutes, or until a tester comes out clean.
Notes
Recipe from Cooking Light
Nutrition
Serving: 1g | Calories: 158kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 24mg | Sodium: 181mg | Fiber: 1g | Sugar: 10g
