Zucchini Oatmeal Muffins
Deliciously wholesome muffins combining oats and zucchini, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour (or whole wheat flour) Use whole wheat for a healthier option
- 1/2 cup brown sugar (or coconut sugar) Coconut sugar for a healthier alternative
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Main Ingredients
- 1 cup grated zucchini About 1 small zucchini
- 1/2 cup chopped nuts or chocolate chips Optional add-ins
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Using a grater, shred the zucchini and place it in a clean cloth or paper towel. Squeeze out excess moisture.
Mixing
- In a large mixing bowl, whisk together the oats, flour, brown sugar, baking soda, baking powder, cinnamon, and salt until combined.
- In a separate bowl, beat the egg and mix in the oil and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the grated zucchini and optional add-ins.
Baking
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to a week. Freeze for longer storage.