- 2 1/2 cups all-purpose flour (or combination of whole wheat & all-purpose)
- 2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plus 2 tbsp milk (or 2 tbsp orange juice with orange zest)
- 2/3 cup honey
- 1/4 cup plain yogurt or applesauce
- 1/4 cup butter (or coconut oil), melted
- 1 cup zucchini, shredded
- 1/4 cup chopped walnuts or pecans
Preheat oven to 375F/190C. Grease mini muffin tins or line with paper liners.
In a large bowl mix together the dry ingredients.
In another small bowl stir together the wet ingredients and mix it with the flour.
Stir in the zucchini and nuts; mix until just combined.
Use about one tablespoon of batter for each mini muffin.
Bake for about 15-18 minutes or until a toothpick inserted into the middle comes out clean.
Cool in pan for about 5 minutes and then transfer to a wire rack to cool completely. Makes about 30 mini muffins.
Note: If making for humans, feel free to substitute mini chocolate chips for nuts if desired.
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