Feel free to double the recipe to make a full 24 mini muffins! We like to stash these in the fridge to eat all week, so having more is usually helpful in our house.
Preheat the oven to 375 and grease a mini muffin tin well with nonstick spray.
Combine all ingredients into a bowl and mix well to combine. Fill prepared muffin tin with batter, using about 1 tablespoon in each.
Bake for 14-16 minutes, or until the edges are just starting to brown and the tops are firm to the touch.
Remove from oven and let sit for a minute. Use a paring knife to help loosen the edges of the muffins if needed. Serve warm or at room temperature.
Notes
To store: Keep in the fridge for up to 5 days in an airtight container. Store in a zip top freezer bag with as much air removed as possible in the freezer for up to 3 months. Warm in 15 second increments in the microwave or thaw overnight in the fridge.
Gluten-free: Use gluten-free cup for cup flour or cornmeal.
To prevent sticking, grease your pan well with nonstick spray and use a paring knife to loosen the edges about a minute after pulling them out of the oven.
Trade in yellow squash, grated carrot, grated sweet potato, or finely chopped broccoli for the zucchini.
Add a few tablespoons crisp cooked bacon or diced ham if desired.
Add 1/2 teaspoon cumin, pizza seasoning, or Italian seasoning for extra flavor if desired.
Serve with a dip of ketchup, salsa, ranch, or guacamole.