These delightful zucchini muffins are naturally sweetened with honey and a touch of applesauce, making them a healthier treat for any time of the day.
Preheat your oven to 325°F and prepare a 12-cup muffin pan by spraying it with non-stick cooking spray.
Ensure the oven is fully preheated before placing the muffins in to ensure even baking.
In a mixing bowl, combine the margarine, honey, applesauce, and egg until well blended.
Make sure the margarine is at room temperature for easier mixing.
Add the grated zucchini to the wet mixture and stir to combine.
Squeeze out excess moisture from the zucchini if it's too watery.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Sifting the dry ingredients can help prevent lumps and ensure even distribution.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Fill each muffin cup about 3/4 full with the batter.
Use an ice cream scoop for evenly sized muffins.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful snack.
