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.
IngredientsFor 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
Preheat the oven to 400 degrees F.
Coat 12 muffins cups with cooking spray.
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.
Combine the zucchini, milk, oil, honey, and egg in a small bowl, stirring until blended well.
Make a well in the center of the flour mixture.
Add the milk mixture to the well, combining just until moist.
Spoon the batter into the prepared muffin cups.
Combine the 1 tablespoon of the sugar and 1/4 teaspoon cinnamon.
Sprinkle the topping over the tops of the muffins.
Bake until golden, about 15 minutes. Remove the muffins from the pans immediately and cool on a wire rack.