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Zucchini Mini Muffins

Ingredients

  • 1/2 cup shredded zucchini
  • 1 egg, lightly beaten
  • 2 Tbsp canola oil
  • 1/4 cup plain Greek yogurt
  • 1/4 cup applesauce
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1 cup master muffin mix OR

SUBSTITUTE THE FOLLOWING IF YOU DON'T HAVE MASTER MUFFIN MIX ON HAND

  • 1/3 cup all purpose flour
  • 1/3 cup whole wheat flour
  • 2 Tbsp wheat bran
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp packed brown sugar

Instructions

  1. Preheat oven to 400F. Spray a 24-cup mini muffin tray with non stick cooking spray or line with paper liners. Pat zucchini dry with paper towels.

  2. Beat together egg, oil, yogurt, applesauce, vanilla, spices and zucchini. Add muffin mix (or pre-mixed dry ingredients listed above) and stir just until evenly moistened. Batter will be thick.

  3. Spoon the batter into prepared muffin tins, dividing evenly among about 16 cups. Bake until muffins are golden brown and a toothpick comes out clean, about 13 minutes. Let them cool in the pan for 5 minutes then transfer to a wire rack.

  4. Refrigerate in an airtight container for up to 3 days, or seal in a plastic bag and freeze for up to 3 months.

Recipe Notes

Recipe Credit to Kim Laidlaw - from her book Baby & Toddler On the Go