Zucchini Oatmeal Muffins
A delightful recipe that blends wholesome ingredients and indulgent flavors, creating moist and tender muffins bursting with sweetness.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup shredded zucchini (squeeze out excess moisture)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup quick or old-fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Grate your zucchini using a box grater or food processor and squeeze out excess moisture.
- In a large mixing bowl, whisk together brown sugar, granulated sugar, vegetable oil, and eggs.
- Stir in the vanilla extract.
- In a separate bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry mixture to the wet mixture, stirring gently.
- Fold in the grated zucchini until evenly distributed.
- Fill the muffin tin about 2/3 full with the batter.
- Bake for about 18-22 minutes or until a toothpick comes out clean.
- Let them cool in the tin for 5 minutes before transferring to a wire rack.
Notes
These muffins can be frozen for up to three months. Use flaxseed meal and almond milk for a dairy-free option.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini muffins, oatmeal muffins, healthy muffins, baking, breakfast recipes