Zucchini Oatmeal Muffins
Crunchy, moist, and flavorful, these Zucchini Oatmeal Muffins are a delightful treat for breakfast, brunch, or as a wholesome snack.
- 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 sugar
- ⅓ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- ½ cup quick or old-fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Prep the zucchini by grating it and squeezing out excess moisture.
- Mix the wet ingredients: zucchini, brown sugar, sugar, vegetable oil, eggs, and vanilla extract.
- Combine dry ingredients in another bowl: flour, oats, baking powder, baking soda, salt, and cinnamon.
- Combine wet and dry ingredients gently until just mixed.
- Fill the muffin tin with batter (about ¾ full).
- Bake for 18-22 minutes until a toothpick comes out clean.
- Cool in the tin for about 5 minutes before transferring to a wire rack.
Notes
Serve warm with butter or jam. Muffins can be frozen for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 11g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: muffins, zucchini, breakfast, healthy, baking