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Zucchini Oatmeal Muffins

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Zucchini Oatmeal Muffins are a wholesome and delightful treat that seamlessly blend the nutritional benefits of zucchini with the heartiness of oats. These muffins provide a perfect balance of moisture and flavor, making them an ideal choice for breakfast, snacks, or even dessert. With a touch of cinnamon and the option to customize with your favorite add-ins, these muffins are sure to impress everyone at the table. Plus, they’re freezer-friendly, so you can easily prepare a batch ahead of time for quick grab-and-go meals!

Ingredients

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  • 1 cup shredded zucchini (squeeze out excess moisture)
  • 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

  1. Preheat your oven to 350°F (175°C) and line a muffin pan with liners.
  2. In a medium bowl, combine shredded zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract; mix well.
  3. In another bowl, whisk together flour, oats, baking powder, baking soda, salt, and cinnamon until evenly combined.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined—avoid overmixing.
  5. Fill each muffin cup about two-thirds full with batter.
  6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
  7. Allow muffins to cool in the pan for about 10 minutes before transferring them to a wire rack.

Nutrition

Find it online: https://saltyrecipe.com/zucchini-oatmeal-muffins/

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