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Zucchini Muffins
3.67
from
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Author:
Catherine McCord
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Ingredients
▢
1
Cup
all purpose flour
▢
1
Cup
whole wheat flour
▢
1
Tsp
cinnamon
▢
1/2
Tsp
baking soda
▢
2
Tsp
baking powder
▢
1/2
Tsp
kosher salt
▢
2
eggs, whisked
▢
1
Tsp
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:
190
kcal
|
Carbohydrates:
32
g
|
Protein:
3
g
|
Fat:
6
g
|
Sodium:
240
mg
|
Fiber:
2
g
|
Sugar:
16
g
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