Samantha Nicole 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.
