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Mini Zucchini Muffins

mini zucchini muffins

In the past we make Zucchini Muffins frequently because it’s one of the few things my son will eat that has some type of veggie in it!  This past week I decided to try the same recipe but make mini muffins with it!  These were perfect size for my son to have a quick snack that had some veggies in them as well, plus I made them gluten free so I could eat them too!

I decided to use vanilla creamer instead of milk this time in the recipe which was a great substitute and gave them a nice subtle vanilla taste.  One batch of these made 24 mini muffins, these would also be good to take for a snack day at preschool!

mini zucchini muffins

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Mini Zucchini Muffins

Yield: 24 Mini Muffins


  • 3/4 Cup Liquid Vanilla Creamer
  • 2 Egg Whites
  • 1 Tsp Vanilla
  • 2 Cups Flour or Gluten Free All Purpose Flour
  • 1/2 Cup Sugar
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup Grated Zucchini


  1. Preheat the oven to 375*.
  2. Begin by mixing the creamer, egg, and vanilla then slowly stir in all remaining ingredients until mixed well. These can all be mixed in a stand mixer.
  3. Spray the mini muffin pan with non stick cooking spray and add a tablespoonful of the batter to each.
  4. Bake for 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean.


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