Kathie's Zucchini Muffins

Vegetarian
Health score
1%
Kathie's Zucchini Muffins
45 min.
12
139kcal

Suggestions


If you're looking for a healthy, delicious, and easy-to-make breakfast or brunch treat, Kathie's Zucchini Muffins are the perfect choice! These light and moist muffins are made with a blend of whole-wheat and all-purpose flour, providing a wholesome start to your day. With the addition of shredded zucchini, these muffins not only bring a touch of veggie goodness to your morning, but also keep them incredibly soft and tender. Sweetened with honey and a hint of cinnamon, they offer just the right balance of sweetness without being overpowering.

Whether you’re an early riser or enjoy a leisurely brunch, these muffins can be whipped up in no time—ready in just 45 minutes, and yielding 12 servings that are perfect for sharing (or savoring alone!). They’re ideal for those who are seeking a vegetarian-friendly snack that won’t derail healthy eating goals. With only 139 calories per muffin, these delightful treats are packed with flavor and nutrients, making them a guilt-free indulgence. The combination of zucchini and whole-wheat flour also offers added fiber and vitamins, making these muffins as nourishing as they are tasty. So, why not give them a try and brighten up your mornings with Kathie's Zucchini Muffins?

Ingredients

  • 1.3 teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • tablespoons canola oil 
  • large eggs 
  • 0.5 cup skim milk fat-free
  • 0.7 cup flour all-purpose
  • 0.3 teaspoon ground cinnamon 
  • teaspoon ground cinnamon 
  • tablespoons honey 
  • 0.3 teaspoon salt 
  • 0.5 cup sugar 
  • tablespoon sugar 
  • cup flour whole-wheat
  • 1.3 cups zucchini shredded

Equipment

  • bowl
  • oven
  • knife
  • whisk
  • wire rack
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 40
  2. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
  3. Combine whole-wheat flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk.
  4. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray.
  5. Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over tops of muffins.
  6. Bake at 400 for 15 minutes or until golden.
  7. Remove from pans immediately; cool on a wire rack.

Nutrition Facts

Calories139kcal
Protein8.59%
Fat19.54%
Carbs71.87%

Properties

Glycemic Index
34.81
Glycemic Load
12.17
Inflammation Score
-2
Nutrition Score
5.320869523546%

Flavonoids

Quercetin
0.09mg

Nutrients percent of daily need

Calories:138.98kcal
6.95%
Fat:3.13g
4.82%
Saturated Fat:0.37g
2.33%
Carbohydrates:25.92g
8.64%
Net Carbohydrates:24.4g
8.87%
Sugar:13.13g
14.59%
Cholesterol:15.81mg
5.27%
Sodium:150.01mg
6.52%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.1g
6.2%
Manganese:0.52mg
25.98%
Selenium:10.14µg
14.48%
Vitamin B1:0.12mg
7.89%
Phosphorus:77.01mg
7.7%
Fiber:1.51g
6.05%
Vitamin B2:0.1mg
5.84%
Folate:22.66µg
5.66%
Vitamin B3:0.99mg
4.95%
Iron:0.89mg
4.94%
Calcium:49.36mg
4.94%
Magnesium:19.74mg
4.94%
Vitamin B6:0.08mg
4.02%
Vitamin E:0.55mg
3.66%
Copper:0.06mg
3.21%
Zinc:0.47mg
3.1%
Vitamin C:2.49mg
3.02%
Potassium:105.49mg
3.01%
Vitamin K:2.54µg
2.42%
Vitamin B5:0.22mg
2.22%
Vitamin B12:0.1µg
1.6%
Vitamin A:72.4IU
1.45%
Vitamin D:0.2µg
1.3%
Source:My Recipes