Healthier Zucchini Muffins

  • 1 c. whole-wheat flour
  • 2/3 c. all-purpose flour
  • 1/2 c. sugar
  • 1 tsp. cinnamon
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/3 c. zucchini, shredded
  • 1/2 c. milk
  • 2 T. canola oil
  • 2 T. honey
  • 1 egg
  • Pam
  • 1 tsp. sugar
  • 1/4 tsp. cinnamon
  • Preheat oven to 400F.
  • Combine flours, sugar, cinnamon, baking powder, baking soda and salt in a large bowl; stir with a whisk. Combine zucchini, milk, oil, honey, and egg in a small bowl; stir until blended. Make a well in center of flour mixture; add milk mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with Pam cooking spray.
  • Combine 1 T sugar and 1/4 tsp. cinnamon; sprinkle over tops of muffins. Bake at 400F for 15 minutes or until golden. Remove from pans immediately; cool on a wire rack.

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