Wednesday, January 26, 2011

Zucchini Muffins

I thought I would spend this week revamping a few of my favorite recipes to include my new, "healthier" choices.  The first thing that came to mind were these zucchini muffins.  Last year was the first year I put out a garden and I ended up with a few zucchini.  I shredded and froze them in 1 cup portions.  They are ideal for muffins.  The kids will be having these mini muffins for snack today.

Most of the muffins I make are mini muffins (the exception being blueberry muffins and that's only because my blueberries are so big that they aren't conducive to a small muffin).  I find that young children find mini muffins very appealing.  They are easy to hold and to take a bite of.  They aren't overwhelming to the picky eater or child who doesn't eat much at one time.  I like mini muffins because I think it reduces food waste.  If a child is only hungry for one or two mini muffins, I would have wasted some if I had given them a large one.  Also, if a child is particularly hungry but couldn't eat a second large muffin, the situation could be remedied by just having "one more" mini muffin until they are full.

Not wasting food is a great way to be both thrifty and green.  If I have extra muffins, I bag them up and toss them in the freezer.  They make quick and easy breakfasts on school mornings, or a second snack if I have enough leftovers.  Getting baked goods in the freezer also helps my family not overeat.  If something is laying on the counter, you can bet that there will be a starving child or husband that NEEDS those muffins.  But, if they are out of sight, they are out of mind!


1/2 C. natural sugar
1/3 C. coconut oil
1 ripe banana, mashed (You could use an egg here, but I was running low and didn't want to sacrifice one.)
2 Tbsp. honey
1/4 C. liquid dairy (I used half & half, but milk or a non-milk alternative would work.)
1 C. shredded zucchini
1 tsp. cinnamon
 1/4 tsp. nutmeg (optional)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 C. wheat flour (I used white whole wheat.)

Cream together oil and sugar.  Add other wet ingredients and combine.  At this point recipe books will tell you to combine dry ingredients separately and add little by little.  I'm a rebel.  I just dump all my dry ingredients in and stir it up until the flour is incorporated.  Spray a mini muffin pan and fill the cups about 2/3 full.  I use the Pampered Chef small scoop that holds about 1 tablespoon of batter.  (Unfortunately I'm not being compensated by PC to talk about their product.  It just happens to be the one I use.)

Bake at 350* for 10-12 minutes.  Turn out on a rack to cool.

Blogger's note:  I'm not a photographer and that becomes more obvious with each picture I take!


  1. Kristin,

    These are good! I made mini ones this a.m.
    Used white flour instead of whole wheat, and butter instead of coconut oil. My substitutions worked great. Thank you for the no fail recipes...I do childcare too and muffins are great for easy toddler snacking. Keep them recipes coming :-)

    This is the next zucchini recipe I am going to try since I have leftover zucchini in the freezer now.

  2. Thanks for the link. Those cookies look great! I bookmarked it.


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