Zucchini Oatmeal Muffins
Indulge in the wholesome goodness of Zucchini Oatmeal Muffins, a delightful treat that perfectly balances nutrition and flavor. These muffins are not only quick to make but also incorporate shredded zucchini, making them a sneaky way to add veggies into your diet. With a hint of warm cinnamon and the sweetness from brown sugar, these moist muffins are ideal for breakfast or as an afternoon snack. They’re family-friendly and versatile, whether enjoyed plain or topped with nut butter. Perfect for busy mornings or meal prep, these muffins store well, allowing you to savor their deliciousness throughout the week. Get ready to bake a batch that will quickly become a staple in your home!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup shredded zucchini
- ½ cup brown sugar
- ½ cup granulated sugar
- â…“ 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).
- In a medium bowl, mix the shredded zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla until well combined.
- In another bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
- Fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Fill muffin cups two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow muffins to cool in the pan for 10 minutes before transferring them to a wire rack.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 156
- Sugar: 9g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://mrrecipes.net/zucchini-oatmeal-muffins/