Zucchini Mini Muffins

Vegetarian
Zucchini Mini Muffins
45 min.
12
143kcal

Suggestions


If you’re looking for a delicious and wholesome breakfast option that also makes for a perfect snack, these Zucchini Mini Muffins are the ideal choice. Packed with flavor and goodness, these muffins not only satisfy your hunger but also provide a nutritional boost, thanks to the addition of fresh zucchini. They’re vegetarian, easy to prepare, and require only 45 minutes from start to finish — making them a fantastic option for busy mornings or leisurely brunches with family and friends.

The combination of warm spices like cinnamon and allspice gives these muffins a delightful autumn-inspired aroma that will fill your kitchen and entice everyone to the table. With just the right amount of sweetness from dark brown sugar, these muffins are beautifully balanced and sure to please even the pickiest eaters.

Each mini muffin is only 143 calories, making them a guilt-free indulgence you can enjoy any time of day. Plus, since they’re bite-sized, they’re perfect for little hands or for enjoying on-the-go. Whether you’re hosting a brunch or simply need a tasty treat to accompany your morning coffee, these Zucchini Mini Muffins are sure to become a favorite in your household. So gather your ingredients, fire up that oven, and get ready to bake something special!

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