Zucchini Breakfast Muffins
Deliciously moist muffins made with grated zucchini, oats, and a hint of cinnamon, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups grated zucchini
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- Combine the dry ingredients in a large bowl.
- Whisk together the wet ingredients in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
These muffins can be stored in an airtight container for up to three days, or frozen for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://recypez.com/zucchini-breakfast-muffins-zucchini-muffins/