Mini Zucchini Bread Muffins
Amber Gray
Mini Zucchini Bread Muffins are the perfect after-school snack. Made with whole wheat flour, applesauce rather than oil, and a veggie, they are a healthy snack any time of the day. They also freeze well and are the perfect grab-and-go snack.
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Breakfast & Brunch
Servings 12
Calories 181 kcal
- 3 1/4 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- 1 cup unsweetened applesauce
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3 teaspoon vanilla extract
- 2 cups shredded zucchini drained
Preheat oven to 400°F. Spray 12-cup muffin tin with nonstick cooking spray. Set aside.
Mix flour, baking soda, baking powder and salt in medium bowl.
Mix eggs, applesauce, granulated sugar, brown sugar and vanilla together in separate large bowl.
Stir dry ingredients into wet ingredients. Fold in zucchini.
Pour batter into prepared muffin tin and bake 10 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool 5 minutes before removing from muffin tin.
Calories: 181kcalCarbohydrates: 36gProtein: 6gFat: 2gCholesterol: 47mgSodium: 319mgFiber: 4gSugar: 12g