More than muffins, these babies are on-the-go breakfasts, snacks, and lunches! Bake ‘em with Honey Sweet Better Butter and make the most of a few simple, wholesome ingredients.
1½ C. Whole wheat flour
1 tsp. Baking powder
1 tsp. Baking soda
½ tsp. Salt
1 tsp. Cinnamon
½ C. Honey
⅓ C. Milk
⅓ C. Honey Sweet Better Butter, melted
1 tsp. Vanilla extract
1½ C. Shredded zucchini
½ C. Oats
Preheat oven to 350° F and prepare a standard muffin tin with paper liners.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center. Add the egg, honey, milk, and melted Honey Sweet Better Butter to the well and mix until just combined. Don’t overmix.
Fold in the shredded zucchini and oats.
Divide the mixture evenly into the paper liners. Bake at 350 degrees for about 15 minutes, until a toothpick comes out clean.
Allow muffins to cool for 5 minutes, then remove from the pan.
Serve with additional Honey Sweet Better Butter as desired.