Zucchini whole grain muffins
Zucchini muffins are very easy to bake and goes well as a breakfast item or as a side to robust soups. Made with whole wheat flour and plenty of zucchini, these muffins have a golden brown hue and are flaky outside with a soft moist interior. A 1-2-3 recipe and comes together in under 30 minutes.
Servings: 20 mini muffins
Ingredients
Dry Ingredients -
- 1 cup Whole wheat flour
- 1 cup Spelt flour
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Italian seasoning
- 1 tsp Hot chilly powder
- Salt to taste
Wet Ingredients -
- 1 cup Zucchini shredded, squeezed and patted dry
- 2 tbsps Olive oil
- 1 tsp Maple syrup
Instructions
- Mix all the dry ingredients together and set aside;Mix all the wet ingredients
- Add the dry mixture little by little to the wet mixture and combine lightly
- Line a mini muffin pan with muffin cups Scoop the mixture into the muffin pan cups
- Bake at 450 degrees hot oven for 12 minutes - until tops are light golden
- Turn off oven and leave inside for 3 more minutes
- Remove from oven and rest on counter for 5 minutes