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Zucchini Oatmeal Muffins

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Deliciously moist zucchini oatmeal muffins, perfect for breakfast or as a snack.

Ingredients

Scale
  • 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 the oven to 350°F and line a 12-cup muffin pan with muffin liners.
  2. Stir together the shredded zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract in a medium bowl until well blended.
  3. Combine the flour, oats, baking powder, baking soda, salt, and cinnamon in a separate bowl.
  4. Mix the wet ingredients into the dry ingredients; stir just until combined.
  5. Scoop the batter into the muffin pan, filling each cup about two-thirds full.
  6. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
  7. Cool in the pan for about 10 minutes, then transfer to a wire cooling rack.

Notes

These muffins can be stored in an airtight container for up to five days or frozen for about three months.

Nutrition

Keywords: muffins, zucchini, oatmeal, healthy snacks, breakfast, vegetarian, baking

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