I had a zucchini muffin craving so here we are.
I was going to stuff these with peanut butter, but I really wanted a classic zucchini muffin taste. So peanut butter on top it was. Have you ever been to Nothing Bundt Cakes? They make big bundt cakes and lil’ bundtini cakes. I recently ordered some for my little sister, so I guess bundt cakes were on my mind.
The hardest part of making these is having a mini bundt pan lol. You can just use a regular muffin pan though! I’d say this batter would make 5-6 regular sized muffins.
What else should you know about these delectable bundts? They are moist and really just how every muffin-y thing should taste. For me, one bundt topped with peanut butter was not enough for breakfast. However, paired with eggs and fruit and a glass of chocolate milk these made a more satisfying breakfast. Oh and these do make great snacks!
Zucchini Muffin Mini Bundts
Yield: 4 mini bundts; one bundt is probably not enough for a breakfast...so you listen to your hunger & fullness cues to guide ya!
3/4 cup oat flour (could use all-purpose)
1/4 cup brown sugar, packed
1/4 cup white sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup grated zucchini
1/2 cup chopped walnuts
1 large egg, lightly whisked
1/4 cup butter, melted
Preheat over to 350ºF. After grating your zucchini, wrap it up in a couple paper towels and squeeze as much liquid out of it as you can.
In a bowl, combine all dry ingredients. Make a well in the center and add in egg and mix it in with 5 mixing strokes. Add in butter and mix just until batter comes together. Divide between 4 greased, mini bundt tins or 5-6 greased, muffin tins. Bake for 20 minutes. Allow to cool before attempting to pop bundts out of the bundt tin. Because I'm 5 years old I couldn't wait to get my bundts out and the crumbled a bit because of it.
If you don't own a mini bundt pan, make these into 5-6 muffin instead!