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–+ servings

Zucchini Oatmeal Muffins

Deliciously moist muffins made with fresh zucchini and hearty oats, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup oats rolled or quick oats
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
Wet Ingredients
  • 1 cup zucchini grated, excess moisture squeezed out
  • 1/2 cup honey or maple syrup
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract

Method
 

Prepare the Oven and Muffin Tin
  1. Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.
Mix Dry Ingredients
  1. In a large mixing bowl, combine oats, flour, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients
  1. In another bowl, whisk together the grated zucchini, honey, vegetable oil, eggs, and vanilla extract until well combined.
Combine Mixtures
  1. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Fill Muffin Tin
  1. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Bake
  1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
  1. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 1gFiber: 2gSugar: 5g

Notes

These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

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