This recipe for mini muffins is easy to make and they turn out great. If you don’t have a mini-muffin pan you can form them into small football-shaped pieces, put them on parchment paper on your baking sheet and cook them that way. When you do it this way the edges get nice and crunchy.
![Zucchini Mini Muffins](http://allfood.recipes/wp-content/uploads/2016/01/Zucchini-Mini-Muffins.jpg)
Zucchini Mini Muffins
- Prep Time Minutes
- Cook Time Minutes
- Yield 12 Muffins
Ingredients
- 1 Tbsp coconut oil
- 2 cups shredded zucchini (3-4 zucchinis)
- 2 eggs, beaten
- 1/2 medium onion, grated
- 1/2 cup gluten free breadcrumbs
- 1/2 Tsp salt
- 1/4 Tsp pepper
Instructions
- Preheat oven to 400°F.
- Grease the mini muffin pan with the coconut oil.
- Grate the zucchinis until you have 2 cups, no need to peel.
- In a cheesecloth or kitchen towel, wring out all of the moisture.
- In a medium bowl, combine all of the ingredients and season with salt and pepper to taste. Use your fingers to mix well.
- Spoon some of the zucchini mixture in to the mini muffin pans.
- Bake until they begin to brown about 20-25 minutes.
- Take muffin tin out of the oven and let cool before removing.
![Zucchini Mini Muffins](http://allfood.recipes/wp-content/uploads/2016/01/Zucchini-Mini-Muffins-Recipe.jpg)