About
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 perfect 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, the all-purpose flour, 1/2 cup of the sugar, the baking powder, the baking soda, and the salt in a large bowl, stirring to combine with a whisk.
Step 4 -Combine the zucchini, the milk, the oil, the honey, and the 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 -In a small bowl, combine the remaining sugar and the cinnamon.
Step 9 -Sprinkle the cinnamon-sugar 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.
