Easy Zucchini Oatmeal Muffins

Your mornings will be warm and active with these deliciously moist Zucchini Oatmeal Muffins! Suitable for family gatherings and simple celebrations.
This easy recipe makes tender muffins,35 minutes and it’s ready, that are perfect for breakfast or snacking after lunch,for an ultimate bakery muffin made at home.

That was me last week and I had five zucchinis but for what purpose I honestly don’t know because it was probably some impulse produce shopping situation so anyway one was sacrificed to a sad stir-fry while another went into a weird salad I won’t speak of again but then magic happened.

These Zucchini Oatmeal Muffins were total redemption since they turned out moist and hearty and just sweet enough plus here’s the kicker they actually taste better the next day and who knew that,Not me because the first time I tried them I was fully expecting some dense zucchini-brick however they were light and flavorful and dare I say… addictive.

The first batch was baked since my oven runs hot and I always forget that yet even those slightly crisped edges had a cozy and toasty vibe so I was low-key proud.

These muffins are a bit of everything whether it’s breakfast or snack or a sneak-it-into-the-kid’s-lunch kinda deal plus they freeze like champs
So if you’ve got rogue zucchinis rolling around in your fridge drawer then this one’s for you.

There’s no judgment if you eat three in one go because I’ve been there
Now let’s bake something good.

Ingredients :

• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup brown sugar lightly packed
• 2 large eggs
• 1/3 cup vegetable oil or melted coconut oil
• 1/3 cup plain yogurt or applesauce
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini about 1 medium zucchini, unpeeled
• Optional: 1/2 cup chocolate chips, chopped nuts, or raisins

How to Make Zucchini Oatmeal Muffins

Step 1

The first thing you need to do is preheat the oven to 180°C (350°F) and line a muffin tray with baking paper or lightly grease it with cooking spray.

Step 2

Second, get a large bowl and mix together the dry ingredients: oats, flour, baking soda, baking powder, cinnamon, and salt. Stir until well combined. Then, in another bowl, whisk together the wet ingredients: eggs, brown sugar, oil, yogurt or applesauce, and vanilla extract.

Step 3

Now, grate the zucchini using a grater. No need to peel it! If it’s too runny, gently squeeze it with a clean towel to remove any moisture. Then, add the grated zucchini to the wet mixture and mix well. Now, pour the wet ingredients into the dry ingredients, gently folding with a spoon or spatula until fully combined. Don’t overmix!

Step 4

Then, add your optional toppings, such as chocolate chips or nuts, if using. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

Step 5

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Kitchen Equipment Needed :

To make these yummy Zucchini Oatmeal Muffins, you’ll only need a few basic kitchen tools

• 2 mixing bowls
• Wooden spoon or spatula
• Whisk
• Measuring cups and spoons
• Box grater
• Muffin tin
• Paper liners or nonstick spray
• Cooling rack
• Toothpick for testing doneness

Tips for the Best Zucchini Oatmeal Muffins

Gently squeeze the zucchini to avoid soggy muffins.

Use quick oats if you don’t have rolled oats just reduce slightly.

Replace sugar with honey or maple syrup for a natural sweetener.

What to Eat with Zucchini Oatmeal Muffins ??

I love these cookies for breakfast with warm tea. My kids love them with warm cocoa or milk. If I have some during the day, especially in hot weather, I crave them with a glass of fruit juice or a cold drink. As for my kids, I serve them with cold milk. It’s really delicious.

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