Description
A cozy and flavorful treat combining nutritious zucchini with oatmeal for delightful muffins.
Ingredients
Scale
- 1 cup shredded zucchini
- ½ cup brown sugar
- ½ cup sugar
- ⅓ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup 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).
- Prepare a muffin tin by greasing it or using muffin liners.
- Shred the zucchini and squeeze out excess moisture.
- Mix the brown sugar, sugar, and vegetable oil in a bowl until well combined.
- Add the eggs one at a time, incorporating each before the next.
- Stir in the vanilla extract.
- Combine flour, oats, baking powder, baking soda, salt, and cinnamon in another bowl.
- Fold the dry ingredients into the wet mix until just combined.
- Add the zucchini and gently fold it in.
- Fill the muffin tin about two-thirds full with batter.
- Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
- Cool for 5 minutes in the tin before transferring to a wire rack.
Notes
For extra texture, consider adding nuts or chocolate chips. Store leftover muffins in an airtight container for up to five days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 11g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: zucchini muffins, oatmeal muffins, healthy snack, vegetarian recipes, baking