These healthy zucchini mini muffins are a healthy but delicious snack to make for you and your littles! They’re fluffy, sweet and satisfying. They’re refined sugar-free and made with whole wheat flour!
I am also looking to make delicious but healthy snacks for my little one! I am obsessed with figuring out ways to sneak veggies into her diet, and this zucchini muffin is one of my favorites. These muffins are made with honey instead of refined sugar and whole wheat flour instead of white flour. You can’t even taste the zucchini; it only adds to the texture of the muffin! The batter is easy to whip up with a quick bake. I love to have these on hand for snacks and love to take these on the go. I hope you love these mini muffins as much as we do!
Ingredients
You will need Whole Wheat Flour – you can also use all purpose if you prefer, Baking Soda, Baking Powder, Ground Cinnamon, Ground Ginger, Salt, Coconut Oil – I also have used olive oil and butter in place of the coconut oil and it’s perfect, Whole Milk – or any milk you would like to use, Honey – you can also use maple syrup here, Whole Egg, Vanilla Extract and a Zucchini.
This is the silicone mini muffin pan I use from Amazon – Silicone mini muffin pan.
For Littles
I made this recipe as a snack to feed my 2-year-old (even though I eat them as much as she does!!). When I tell you she eats 4 or 5 at a time I am not kidding! She loves them and I know she’s also getting some good nutrition in her. You can feed these to your little ones 12 months+! However, if you wanted to make for your baby, use maple syrup in place of the honey since it is not recommended to give honey to your little under 12 months of age.
How To
In a small bowl, combine all the dry ingredients. In a big bowl, combine all the wet.
Mix in the dry. Then mix in the zucchini.
Scoop into a greased mini muffin pan. Bake at 375 for 12 minutes. Enjoy!:)
Healthy Zucchini Mini Muffins
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup melted coconut oil
- 1/3 cup milk
- 1/3 cup honey
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 small grated zucchini (equals to about 1 cup of zucchini).
Instructions
- Preheat your oven to 375 and grease your mini muffin pan with olive oil spray. If you are using a silicone mini muffin pan, place on a baking sheet.
- In a small bowl, combine the flour, cinnamon, ginger, salt, baking powder and baking soda. Mix and set aside.
- In a big bowl, pour in the coconut oil, milk, honey, egg and vanilla extract. Whisk until combined.
- Dump the bowl of dry ingredients into the big bowl of the wet and mix until just combined.
- Add in the grated zucchini and mix with a rubber spatula or wooden spoon until evenly distributed.
- Using a small cookie scoop or spoon, scoop the muffin batter into the mini muffin pan until each cup is 3/4 to all the way full. You shouldn’t have any extra batter left!
- Bake at 375 for 12 minutes, or until a toothpick comes out clean.
- Let cool in the mini muffin pan for 10 minutes. Then pop them out and serve!
- You can store them in an airtight container at room temperature for up to 3 days. Enjoy!:)
