Description
Zucchini Oatmeal Muffins are a delicious and nutritious way to start your day or enjoy as a satisfying snack. These moist muffins feature the perfect combination of shredded zucchini, wholesome oats, and a hint of sweetness from brown sugar and cinnamon. Not only are they easy to make, but they also provide a great way to sneak in some veggies for picky eaters. Ideal for breakfast, brunch, or a quick pick-me-up, these muffins are sure to become a family favorite. Enjoy them fresh out of the oven or stored for later—either way, they promise delightful flavors and healthy goodness in every bite.
Ingredients
Scale
- 1 cup shredded zucchini (squeeze out excess moisture)
- ½ cup brown sugar
- ½ cup granulated sugar
- 1/3 cup vegetable oil
- 2 large 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 line a muffin pan with liners.
- In a medium bowl, mix the shredded zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon.
- Pour the wet mixture into the dry ingredients and stir until just combined—do not overmix.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in the pan for about 10 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 150
- Sugar: 10g
- Sodium: 130mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg