Breakfast & Brunch

Zucchini Muffins


Posted: December 14

Time: 30 minutes

Yield: 12 muffins

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Simplify your breakfast routine by making these Zucchini Muffins and saving them for gravy-and-go breakfasts throughout the week! Each of these muffins is flavorful, sweet, and moist—you’ll start your day off on a good note. Zucchini Muffins are simple and will leave you with perfectly golden muffins.


Ingredients

For the muffins:
1 cup whole-wheat flour
3 ounces all-purpose flour
1/2 cup sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups zucchini, shredded
1/2 cup fat-free milk
2 tablespoons canola oil
2 tablespoons honey
1 large egg
For the topping:
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Directions

Step 1

Preheat the oven to 400 degrees F.

Step 2

Coat 12 muffins cups with cooking spray.

Step 3

Combine the whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl, stirring to combine with a whisk.

Step 4

Combine the zucchini, milk, oil, honey, and egg in a small bowl, stirring until blended well.

Step 5

Make a well in the center of the flour mixture.

Step 6

Add the milk mixture to the well, combining just until moist.

Step 7

Spoon the batter into the prepared muffin cups.

Step 8

Combine the 1 tablespoon of the sugar and 1/4 teaspoon cinnamon.

Step 9

Sprinkle the topping over the tops of the muffins.

Step 10

Bake until golden, about 15 minutes. Remove the muffins from the pans immediately and cool on a wire rack.

Step 11

Serve.


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