Looking for a tasty and nutritious breakfast or snack? Look no further than zucchini oatmeal muffins! These delightful treats combine the moistness of zucchini with the wholesome goodness of oatmeal, creating a delicious and satisfying bite. Packed with essential nutrients and fiber, these muffins are perfect for busy mornings or afternoon pick-me-ups. Let’s dive into the world of zucchini oatmeal muffins and explore how to make this simple yet delicious recipe.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Bread
Cuisine: American
Servings: 10 muffins
Calories per muffin: 183 kcal
INGREDIENTS
- 1 cup shredded zucchini (squeeze out excess moisture)
- ½ cup brown sugar
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup quick oats or old-fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
INSTRUCTIONS
- Preheat your oven to 350°F (175°C) and optionally line a 12-cup muffin pan with muffin liners.
- In a medium mixing bowl, combine the shredded zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Stir well to combine.
- In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until thoroughly mixed.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Scoop the batter into the prepared muffin pan, filling each cup about two-thirds full.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire cooling rack to cool completely.
NUTRITION INFORMATION (PER MUFFIN)
- Calories: 183 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 5g
- Cholesterol: 27mg
- Sodium: 157mg
- Potassium: 89mg
- Fiber: 1g
- Sugar: 18g
- Vitamin A: 60 IU
- Vitamin C: 2 mg
- Calcium: 25 mg
- Iron: 1 mg
