Description
These zucchini oatmeal muffins are a nutritious twist on a classic treat, moist and bursting with flavor, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup rolled oats
- 1/2 cup almond flour (or any flour of choice)
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil or melted butter
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the grated zucchini, rolled oats, almond flour, honey, melted coconut oil, eggs, and vanilla extract in a large bowl. Mix until well combined.
- Whisk together the baking powder, baking soda, salt, and cinnamon in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Take care not to over-mix—fewer lumps are better here!
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, squeeze out excess moisture from the zucchini.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg