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Mini Zucchini Muffins

by Lexie Oneca


August 18, 2013

Mini Zucchini Muffins


  • 1 cup whole-wheat flour
  • 2/3 cup self-rising flour
  • ½ cup sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. baking soda 
  • 1 1/3 cup shredded zucchini
  • ½ c milk
  • 2 tbsp. unsweetened applesauce
  • 2 tbsp. honey 
  • 1 egg 
  • Cooking spray 



  • 1 tbsp. sugar
  • ¼ tsp. ground cinnamon


1. Preheat oven to 400°.
2. Spoon flours into dry measuring cups, and level with a knife.
3. Combine whole-wheat flour and next four ingredients (through baking soda) in a large bowl; stir with a whisk.
4. Combine zucchini, milk, applesauce, honey and egg in a small bowl; stir until blended.
5. Make a well in the center of the flour mixture; add the milk mixture, stirring just until moist. Spoon the batter into mini muffin cups coated with cooking spray.
6. Optional: Combine 1 tbsp. sugar and ¼ tsp. cinnamon; sprinkle into each muffin cup.
7. Bake at 400° for 15 minutes or until golden brown. Remove from pans, cool and enjoy — makes 24 mini muffins.

Lexie Oneca is the author of My Peace Of Food, a blog for the Chicago Tribune’s ChicagoNow network, and is mom to 2 boys, Cohen (age 3) and Toby (age 1). She lives in Downers Grove, Illinois where she also works from home full time as a writer/editor. You can connect with Lexie on her website,

Try this recipe out and share your feedback! Did your kids love it? Did you do any substitutions? We're all dying to know.

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