Whole Wheat Zucchini Mini Muffins

Summer = zucchini season, and these are a delicious, healthy and easy snack or breakfast to make using one of my favorite summer fruits (yes it’s a fruit not a vegetable. Google it if you don’t believe me HA).

Made with just a few simple ingredients, including one of my go-to non-dairy milks (Three Trees Oat & Seed Milk), these come together very quickly and will be eaten just as quick, too!

You can also make these in a regular-sized muffin tin, they will just need more time to bake.

Ingredients

• 1.5 cups whole wheat flour

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1 egg

• 3/4 cup Three Trees Oat & Seed Milk

• 1/2 cup pure maple syrup

• 1 teaspoon vanilla

• 1 cup shredded zucchini or 1 large zucchini (important! make sure to ring all of the moisture out in a clean kitchen towel or paper towels)

Instructions

1. Preheat oven to 350 degrees and coat your mini muffin tin with olive oil spray

2. In a large bowl, add the whole wheat flour, baking soda, cinnamon and salt. Whisk to combine

3. In a smaller bowl, add the egg, milk, pure maple syrup and vanilla. Whisk to combine

4. Add wet ingredients into dry ingredients and mix until just combined (don’t over mix!)

5. Fold in the zucchini with a rubber spatula until all combined

6. Scoop batter into muffin tin and bake in the oven for about 15-17 minutes or until a toothpick comes out clean

7. Let cool completely and store in an air tight container at room temperature for about 2-3 days or in the refrigerator for up to a week

Whole Wheat Zucchini Mini Muffins