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Mini Whole Wheat Zucchini Muffins

Over the years I have tweaked her zucchini muffin recipe to make it a bit healthier by using whole wheat flour, less oil and less sugar.
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Ingredients Method

Ingredients
  

  • 2 cups whole wheat flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 egg
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 2 tbsp lemon juice
  • 2 cups shredded zucchini, drained in a sieve
  • 1 tub Good Pantry Chocolate Buttercream

Method
 

  1. Preheat oven to 400°F. Grease or paper-line 36 mini muffin cups (or this recipe makes 12 large muffins).
  2. Combine the flour, sugar, baking powder, baking soda, and cinnamon in a mixing bowl.
  3. Beat egg with milk, oil, and lemon juice in a small bowl.
  4. Pour liquid ingredients over the dry. Add zucchini. Mix until just combined.
  5. Spoon batter into muffin tins until they are about 2/3 full.
  6. Bake for 10-12 minutes, or until lightly browned.
  7. Let cool completely and frost with chocolate buttercream.