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Zucchini-Chocolate Chip Mini Muffins

  • 30servings
  • 35minutes

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12
MineralsNatrium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups Gold Medal® all-purpose flour

  2. 3/4 cup granulated sugar

  3. 2 teaspoons packed brown sugar

  4. 1 teaspoon salt

  5. 1 teaspoon baking powder

  6. 1/2 teaspoon baking soda

  7. 1/2 teaspoon ground cinnamon

  8. 2 eggs

  9. 1/2 cup vegetable oil

  10. 1/2 cup reduced-fat sour cream

  11. 1 teaspoon vanilla

  12. 1 cup shredded zucchini, squeezed dry

  13. 2/3 cup quick-cooking or old-fashioned oats

  14. 2/3 cup miniature semisweet chocolate chips

  15. 1/3 cup coconut

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Lightly spray 30 mini muffin cups with cooking spray.

  2. In large bowl, stir together flour, granulated sugar, brown sugar, salt, baking powder, baking soda and cinnamon. Make well in center of dry ingredients. Add eggs, vegetable oil, sour cream and vanilla; mix until well blended. Stir in zucchini, oats, chocolate chips and coconut just until combined. Fill muffin cups about 3/4 full.

  3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan; remove from pan to cooling rack. Cool completely.

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