Zucchini Muffins
If you're looking for a sweet treat that is also a source of good nutrition, look no further than these Zucchini Muffins. Not only do I love them, but my kids are big fans as well!
Servings: 12
Calories: 190kcal
Ingredients
- 1 Cup all purpose flour
- 1 Cup whole wheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 eggs, whisked
- 1 teaspoon vanilla
- 1/3 Cup vegetable or canola oil
- 2/3 Cup honey or agave nectar
- 1 1/2 Cups Zucchini, shredded (about 2 small zucchini)
Instructions
- Preheat oven to 350 degrees.
- Place the first 6 ingredients in a large bowl and whisk to combine.
- Place the remaining ingredients in a separate bowl and whisk to combine.
- Pour the wet ingredients into the flour mixture and stir just until the ingredients are combined.
- Pour the zucchini mixture into large or small muffins cups (I like to use a small ice cream scooper to make spooning into the muffin cups easier).
- Bake 15 minutes for small muffins and 20 minutes for large ones.
- Cool and serve.
Nutrition
Calories: 190kcal | Carbohydrates: 32g | Protein: 3g | Fat: 6g | Sodium: 240mg | Fiber: 2g | Sugar: 16g