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Zucchini Oatmeal Muffins

Healthy and delicious muffins made with grated zucchini and rolled oats, perfect for breakfast or a snack.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

  • Grated zucchini – 1 cup (Fresh zucchini works best, but frozen can be used if thawed.)
  • Rolled oats – 1 cup (Use gluten-free oats if needed.)
  • Flour (whole wheat or all-purpose) – 1/2 cup (Whole wheat flour adds more fiber.)
  • Baking soda – 1/2 teaspoon (Expands the muffins as they bake.)
  • Baking powder – 1/2 teaspoon (Also contributes to the rise.)
  • Cinnamon – 1/2 teaspoon (Adds warmth and depth of flavor.)
  • Salt – 1/4 teaspoon (Enhances the overall flavor.)
  • Brown sugar or maple syrup – 1/2 cup (Choose maple syrup for a vegan option.)
  • Milk (dairy or non-dairy) – 1/2 cup (Almond or oat milk are good alternatives.)
  • Vegetable oil or applesauce – 1/4 cup (Applesauce can reduce fat content.)
  • Egg (or flax egg for vegan option) – 1 large (Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water to substitute.)
  • Vanilla extract – 1 teaspoon (Enhances flavor.)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Combine the grated zucchini, rolled oats, flour, baking soda, baking powder, cinnamon, and salt in a large bowl.
  3. Whisk together the brown sugar (or maple syrup), milk, oil (or applesauce), egg, and vanilla extract until well combined in another bowl.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.
  8. Enjoy your Zucchini Oatmeal Muffins as a healthy breakfast or snack!

Notes

Use freshly grated zucchini to maintain moisture and freshness. Don’t overmix the batter for a lighter texture. Store muffins in an airtight container to keep them moist for longer.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: zucchini muffins, oatmeal muffins, healthy breakfast