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Healthy Zucchini Mini Muffins

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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course Breakfast, For Toddlers, Healthy, Recipes, Snacks, Spring, Summer, Sweets
Servings 12 servings

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!:)