Kathie's Zucchini Muffins

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

Suggestions


Welcome to a delightful morning treat that will brighten your day—Kathie's Zucchini Muffins! These scrumptious muffins are not only vegetarian but also packed with wholesome ingredients that make them a perfect choice for breakfast, brunch, or a quick snack. With a preparation time of just 45 minutes, you can whip up a batch that serves 12, ensuring there's enough to share with family and friends.

Imagine biting into a warm muffin, the subtle sweetness of honey perfectly complementing the earthy flavor of shredded zucchini. Each muffin is a delightful blend of whole-wheat and all-purpose flour, providing a satisfying texture while keeping the calories in check at just 139 kcal per serving. The addition of cinnamon adds a warm, comforting aroma that will fill your kitchen and entice everyone to gather around.

These muffins are not only delicious but also nutritious, with a balanced caloric breakdown that includes a healthy dose of protein, fats, and carbohydrates. Whether you're looking for a quick breakfast on the go or a tasty addition to your brunch spread, Kathie's Zucchini Muffins are sure to impress. So, preheat your oven and get ready to enjoy a delightful baking experience that will leave your taste buds singing!

Ingredients

  • 1.3 teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • tablespoons canola oil 
  • large eggs 
  • 0.5 cup 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%
Calcium:49.36mg
4.94%
Iron:0.89mg
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