Zucchini Oatmeal Muffins
Discover the joy of baking with these delightful Zucchini Oatmeal Muffins! Infused with the earthy goodness of zucchini and the wholesome texture of oats, these muffins are a perfect blend of comfort and nutrition. With a tender crumb and a hint of cinnamon, they are sure to become a favorite in your household. Ideal for breakfast or as a nutritious snack, these muffins pack flavor without overwhelming sweetness. Enjoy them fresh out of the oven or store them for later—either way, they bring warmth and satisfaction to your table. Get ready to indulge in a guilt-free treat that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup shredded zucchini (excess moisture squeezed out)
- 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 prepare a muffin pan with liners.
- In a medium bowl, mix shredded zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla until smooth.
- In another bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
- Gently fold the wet ingredients into the dry mixture until combined; do not overmix.
- Scoop the batter into muffin cups about two-thirds full.
- Bake for 20–25 minutes or until golden brown and a toothpick comes out clean.
- Allow muffins to cool in the pan for ten minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://chopandcooktips.com/zucchini-oatmeal-muffins/