why make this recipe
Zucchini Oatmeal Muffins are a fantastic bakery-style treat that’s packed with nutrition. They are moist, flavorful, and a great way to sneak in some vegetables. Whether for breakfast, a snack, or a lunchbox treat, they satisfy your sweet tooth while providing healthy ingredients. Plus, they freeze well, making them perfect for meal prep!
how to make Zucchini Oatmeal Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini, packed and excess moisture removed
- 1/2 cup chopped nuts (such as walnuts or pecans)
- 1/2 cup raisins or chocolate chips (optional)
Directions:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, beat together the granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined.
- Fold in the grated zucchini, chopped nuts, and raisins or chocolate chips if you’re using them.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
how to serve Zucchini Oatmeal Muffins
Serve Zucchini Oatmeal Muffins warm or at room temperature. They are delicious on their own, but you can also spread a little butter or cream cheese on them for extra flavor. Enjoy them with your morning coffee or pack them as a healthy snack for later.
how to store Zucchini Oatmeal Muffins
To store these muffins, let them cool completely before placing them in an airtight container. They will keep at room temperature for about 3 days. For longer storage, place them in the fridge for up to a week, or freeze them for up to 3 months. Just thaw them at room temperature before enjoying.
tips to make Zucchini Oatmeal Muffins
- Make sure to remove excess moisture from the grated zucchini. This helps keep the muffins from becoming too soggy.
- If you prefer a sweeter muffin, feel free to increase the sugar slightly.
- For texture, use a mix of nuts and chocolate chips or leave them out entirely based on your preference.
variation
You can change the flavor by adding ingredients like shredded coconut, dried fruits, or even fresh berries. For a healthier option, you could substitute half the all-purpose flour with whole wheat flour.
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a healthier version.
How do I know when the muffins are done baking?
Insert a toothpick in the center of a muffin. If it comes out clean or with a few crumbs, the muffins are done.
Can I make these muffins vegan?
Yes, you can replace the eggs with flax eggs and use a non-dairy butter substitute to make them vegan.