Zucchini Oatmeal Muffins
Indulge in delicious Zucchini Oatmeal Muffins bursting with flavor! Perfectly moist and easy to make – try this delightful recipe today!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup shredded zucchini (squeezed dry)
- 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 your oven to 350°F (175°C) and prepare a muffin pan with liners.
- In a medium bowl, mix together the squeezed zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla until well combined.
- In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Scoop the batter into muffin cups about two-thirds full.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- Allow cooling in the pan for 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (79g)
- Calories: 164
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Find it online: https://kitchenmealplan.com/zucchini-oatmeal-muffins/