Zucchini Oatmeal Muffins
Zucchini Oatmeal Muffins are a delightful blend of wholesome oats and tender zucchini, making them a perfect treat for breakfast, snacks, or even dessert. These muffins are not only easy to prepare but also packed with nutrients, offering a guilt-free indulgence for everyone. With their moist texture and subtle sweetness, they can elevate any casual brunch or cozy family gathering. Plus, they freeze well for quick grab-and-go meals, making them a versatile addition to your recipe repertoire. Bake a batch today and enjoy the comforting flavors that will warm your heart!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup shredded zucchini (squeezed dry)
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅓ 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 pan with liners.
- In a medium bowl, mix shredded zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla until combined.
- In another bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients with dry ingredients gently until just mixed; avoid overmixing.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 20–25 minutes or until a toothpick inserted comes out clean.
- Let cool for 10 minutes in the pan before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://kitchensecretstips.com/zucchini-oatmeal-muffins/