Description
These Zucchini Oatmeal Muffins are a wholesome and delicious treat perfect for breakfast or a snack. Packed with grated zucchini, oats, and warm spices like cinnamon and nutmeg, they offer a moist texture and subtle sweetness with the added crunch of optional nuts. Easy to make and baked to golden perfection, they are a great way to sneak some veggies into your diet.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup milk
Optional
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, old-fashioned oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs. Add vegetable oil, granulated sugar, brown sugar, and vanilla extract, then mix thoroughly until the mixture is uniform.
- Add Zucchini and Milk: Stir the grated zucchini into the wet ingredients, followed by the milk, combining everything evenly.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined. Avoid overmixing to keep muffins tender.
- Add Nuts (Optional): If using, fold in the chopped walnuts or pecans gently to distribute evenly through the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow for rising.
- Bake Muffins: Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- You can substitute all-purpose flour with a gluten-free blend for a gluten-free version.
- Using freshly grated zucchini is recommended for best moisture and flavor.
- Do not overmix the batter, as it can cause muffins to become tough.
- Chopped nuts are optional; you can also add raisins or chocolate chips as variations.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
