Zucchini Oatmeal Muffins
Zucchini Oatmeal Muffins are a deliciously moist and nutritious treat that expertly blend the subtle sweetness of brown sugar, the warmth of cinnamon, and the health benefits of zucchini and oats. These delightful muffins offer an easy way to sneak veggies into your diet without sacrificing flavor, making them ideal for breakfast, snacks, or dessert. With a simple preparation process and ingredients you likely have on hand, they’re perfect for busy mornings or cozy afternoons. Plus, they freeze beautifully for a quick snack anytime!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup shredded zucchini (excess moisture removed)
- 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 oven to 350°F (175°C) and prepare a muffin pan with liners.
- In a medium bowl, mix together shredded zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon.
- Gently combine the wet mixture with the dry ingredients until just mixed; avoid overmixing.
- Fill each muffin cup two-thirds full with batter.
- Bake for 20–25 minutes or until a toothpick comes out clean from the center.
- Cool in the pan for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://ketodeliciousdishes.com/zucchini-oatmeal-muffins/