Description

Zucchini muffin bites are a delightful and nutritious after-school snack that kids and adults will love. Bursting with flavor and packed with wholesome ingredients, these mini muffins combine freshly grated zucchini with whole wheat flour for a moist, healthy treat. Whether enjoyed warm or cold, they provide the perfect energy boost for busy afternoons while satisfying sweet cravings without guilt.

Ingredients

Scale

2 medium zucchinis, grated
1 cup whole wheat flour
2 large eggs
1/4 cup honey or maple syrup
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon (optional)

Instructions

Preheat the oven to 350°F (175°C) and grease a mini muffin tin or line it with paper liners.
Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
In a mixing bowl, whisk together the eggs and honey (or maple syrup). Stir in the grated zucchini until well combined.
In another bowl, mix the whole wheat flour, baking powder, salt, and cinnamon.
Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.
Spoon the batter into the prepared muffin tin, filling each cup two-thirds full. Bake for 15-20 minutes until golden brown and a toothpick comes out clean.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 80
Sugar: 5g
Sodium: 50mg
Fat: 2.5g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg

Keywords: For added flavor, consider mixing in chocolate chips or nuts. Store leftovers in an airtight container in the fridge for up to five days or freeze for later use.