zucchini oatmeal muffins

A delicious sweet muffin filled with shredded zucchini, oats, brown sugar and cinnamon.

Zucchini Oatmeal Muffins

zucchini

brown sugar

sugar

vegetable oil

eggs

vanilla extract

flour

½ cup quick or old fashioned oats

baking powder

baking soda

salt

cinnamon

Preheat oven to 350 degrees and line a 12-cup muffin pan with muffin liners. (optional)

In a medium bowl, stir together the zucchini, brown sugar, sugar, vegetable oil, eggs and vanilla.

In a separate bowl, add the flour, oats, baking powder, baking soda, salt, and cinnamon. Stir until well combined.

Mix the wet ingredients with the dry ingredeints and stir until well combined.

Scoop the batter into the muffin pan, filling each cup 2/3 of the way full.

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Cool in the pan for 10 minutes, then remove muffins from the pan and allow to cool completely on a wire cooling rack.

Zucchini Oat Greek Yogurt Muffins

(120 g) whole wheat pastry flour*

(80 g) old fashioned rolled oats

tsp cinnamon

tsp baking powder

tsp baking soda

tsp salt

(225 g) plain Greek yogurt

(80 grams) honey

tbsp (25 g) coconut palm sugar**

tsp vanilla extract

Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.

In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.

In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, and vanilla, mixing until well combined. Fold in the shredded zucchini.

Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips, if using.

Divide the batter evenly among the 12 muffin cups, filling them almost to the top.

Bake for 18-20 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

I just made the Zucchini Oat Greek Yogurt.  Very good recipe!  Moist and delicious. I added some extra cinnamon.  I will make again.

I baked these up over the weekend and they are already gone!! Fantastic muffin that is both nutritious and delicious tasting! Thank you so much for a wonderful recipe that will be used often during the zucchini months :) I am wondering if something else could be used if zucchini wasn't on hand..shredded sweet potatoes perhaps? I know the water content would be different..maybe I will give it a try anyway since the base of the recipe is spot on :)

Thank you again!!!

These were absolutely fantastic. I used what I had on hand, so regular all purpose flour and regular sugar. I added mini chocolate chips too. Super moist and delicious! I think next time (there will definitely be a next time!) I could probably cut down on the added sugar with the sweetness of the chocolate chips.

I just baked them this morning and they are delicious!!!! I forwarded your recipe to some of my girl friends and my mom. I wanted to have them for breakfast but I didn't wanted to have the work in the morning so what I did was making the dough and refrigerated overnight, however  I added the baking powder and baking soda before baking.  Thank you for this, hope to see next yummy ones!!!

Hi!!

They look amazing! I don't have greek yogurt. What would be the portions for normal yogurt?

Thanks!

Ok thank you! Could I use oat flour instead of whole wheat pastry flour? and stevia or honey? would that change the consistency?

Great recipe! I used 1/2 cup flour and 1/2 cup oat flour, everything else per the recipe. This is a keeper. Do you have the nutritional information?

These are awesome!!! I used light brown sugar instead, and added a scoop of whey protein powder. Served them to a bunch of friends from our gym, and they all loved them! High protein zucchini muffins? nothing better. thank you!! I also baked them at 18 mins in smaller muffin tins.

I made them too and while it was moist in most pets, there were dry, uncooked oats inside. Strange. Not sure I’d make again.

I made these last night and they turned out awful. The top baked until they burned but inside was all mush.

The dough was really quite thick and so I was concerned about them being dry but I chose to stay true with the recipe. Sadly they  turned out like I thought, dry &amp; even a little tough on the outside. Not very yummy 😔.

I was skeptical if these would come out dry and I was right. The batter was really, really dry and sticky. I substituted the flour for half whole wheat half unbleached. I used organic cane sugar and added pecans. What brought them back to life was dipping them in milk..I use almond milk. It would help if the recipe called for milk. IF I make these again I'm making more changes.  Disappointing ☹

These turned out great! I used oat flour, added 31g of protein powder, and a splash of flavoured skinny syrup. I was worried my modifications would mess up the recipe but it still worked. These will be a ‘go to’ for protein snacks.

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Zucchini Oatmeal Muffins

Zucchini Oat Greek Yogurt Muffins

Top 2 zucchini oatmeal muffins recipes from across the web

The most viewed zucchini oatmeal muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Oatmeal Muffins

Zucchini Oat Greek Yogurt Muffins

The most viewed zucchini oatmeal muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine