Print

Zucchini Oat Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Deliciously moist Zucchini Oat Muffins, perfect for breakfast or a healthy snack.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup honey or maple syrup
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Mix together the grated zucchini, rolled oats, flour, brown sugar, honey or maple syrup, vegetable oil, and egg until well combined.
  3. Whisk together the baking soda, baking powder, cinnamon, and salt in a separate bowl.
  4. Add the dry ingredients to the wet mixture, stirring until just combined. Fold in walnuts or chocolate chips if desired.
  5. Fill each muffin cup about 2/3 full with the batter.
  6. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a vegan version, use a flax egg and maple syrup. Ensure to squeeze out excess liquid from the zucchini.

Nutrition

Find it online: https://www.lunarecipez.com/zucchini-oat-muffins/

Scroll to Top