Description

Zucchini Oatmeal Muffins are a deliciously wholesome treat, combining the moistness of grated zucchini with hearty oats for a perfect breakfast or snack. These muffins are not only easy to make but also customizable with add-ins like nuts or chocolate chips. With a hint of cinnamon, each bite is a delightful balance of sweet and savory flavors. Enjoy them fresh from the oven or store them for later indulgence!

Ingredients

Scale

2 medium zucchinis, grated
1 cup old-fashioned rolled oats
1 cup all-purpose flour (or whole wheat flour)
1/2 cup brown sugar (or coconut sugar)
2 tsp baking powder
1 tsp ground cinnamon
2 large eggs
1/2 cup milk (dairy or non-dairy)

Instructions

Preheat your oven to 350°F (175°C) and grease a muffin tin.
In a large bowl, mix together the oats, grated zucchini, flour, brown sugar, baking powder, and cinnamon.
In another bowl, whisk the eggs and milk until frothy. Combine with the dry ingredients and stir until just mixed.
Fill each muffin cup about three-quarters full with the batter.
Bake for 20-25 minutes until golden brown; a toothpick inserted should come out clean.
Let cool for five minutes in the pan before transferring to a wire rack.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 8g
Sodium: 120mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 3g
Protein: 4g
Cholesterol: 30mg

Keywords: For gluten-free muffins, use certified gluten-free oats and a gluten-free flour blend. Add-ins such as chocolate chips or walnuts can enhance flavor and texture. Squeeze excess moisture from grated zucchini to prevent sogginess.