Zucchini Mini Muffins

Vegetarian
Zucchini Mini Muffins
45 min.
12
143kcal

Suggestions


If you're searching for a delicious and healthy morning treat, look no further than these delightful Zucchini Mini Muffins! Perfectly portioned and bursting with flavor, these muffins are not only vegetarian-friendly but also make for a fantastic brunch option or snack throughout the day.

With a harmonious blend of warm spices like cinnamon and allspice, coupled with the natural sweetness from dark brown sugar, these mini muffins provide a comforting start to your day. The addition of grated zucchini not only keeps the muffins moist but also sneaks in a serving of veggies, making them a wholesome choice for both kids and adults alike.

Ready in just 45 minutes, these muffins are as simple to prepare as they are enjoyable to eat. Whether you're hosting a brunch, looking for a quick breakfast option, or just craving a tasty baked good, these Zucchini Mini Muffins are sure to satisfy. Serve them warm with a smear of butter, or enjoy them straight from the oven as a delightful indulgence. Treat yourself and your loved ones to the goodness of homemade muffins that are both nutritious and delicious!

Ingredients

  • teaspoon double-acting baking powder 
  • tablespoons butter melted
  • tablespoons canola oil 
  • 0.5 cup t brown sugar dark packed
  • large eggs lightly beaten
  • 1.3 cups flour all-purpose
  • 0.3 teaspoon ground allspice 
  • teaspoon ground cinnamon 
  • tablespoons milk 1% low-fat
  • 0.5 teaspoon salt 
  • teaspoon vanilla extract 
  • 0.7 cup zucchini shredded ( 1 medium zucchini)

Equipment

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

Directions

  1. Preheat oven to 40
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour and next 5 ingredients (through allspice) in a large bowl.
  4. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk.
  5. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray.
  6. Bake at 400 for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

Nutrition Facts

Calories143kcal
Protein6.04%
Fat37.48%
Carbs56.48%

Properties

Glycemic Index
21
Glycemic Load
7.78
Inflammation Score
-2
Nutrition Score
3.3926087280978%

Flavonoids

Quercetin
0.05mg

Nutrients percent of daily need

Calories:142.92kcal
7.15%
Fat:5.98g
9.19%
Saturated Fat:1.63g
10.19%
Carbohydrates:20.27g
6.76%
Net Carbohydrates:19.72g
7.17%
Sugar:9.29g
10.32%
Cholesterol:20.64mg
6.88%
Sodium:157.6mg
6.85%
Alcohol:0.11g
100%
Alcohol %:0.33%
100%
Protein:2.17g
4.34%
Selenium:6.19µg
8.85%
Vitamin B1:0.12mg
7.7%
Folate:29.26µg
7.32%
Manganese:0.15mg
7.27%
Vitamin B2:0.1mg
5.81%
Vitamin E:0.73mg
4.88%
Iron:0.86mg
4.8%
Vitamin B3:0.87mg
4.36%
Calcium:38.47mg
3.85%
Phosphorus:36.85mg
3.68%
Vitamin K:3.06µg
2.92%
Fiber:0.54g
2.17%
Vitamin A:100.2IU
2%
Vitamin B5:0.16mg
1.63%
Potassium:57.05mg
1.63%
Copper:0.03mg
1.61%
Magnesium:6.26mg
1.56%
Vitamin C:1.26mg
1.52%
Vitamin B6:0.03mg
1.51%
Zinc:0.19mg
1.28%
Source:My Recipes