Description
Delightful zucchini oatmeal muffins that balance health and indulgence with a moist crumb and hearty texture.
Ingredients
Scale
- 1 cup zucchini, grated
- 1 cup rolled oats
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup honey or maple syrup
- 1/2 cup yogurt or applesauce
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- Grate the zucchini and squeeze out excess moisture.
- Mix the dry ingredients: oats, flour, baking powder, baking soda, cinnamon, and salt in a bowl.
- Combine the wet ingredients: beat eggs, then mix in honey, yogurt, and vanilla.
- Incorporate the grated zucchini into the wet mixture.
- Combine the wet and dry mixtures until just mixed.
- Fill the muffin tin about three-quarters full with batter.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Cool for a few minutes before transferring to a wire rack.
Notes
Allow muffins to cool properly to avoid soggy bottoms. You can customize the muffins with chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini muffins, oatmeal muffins, healthy snacks, baking, vegetarian recipes