Oatmeal Muffins

These Zucchini Oatmeal Muffins use shredded zucchini, cinnamon and brown sugar. They’re full of flavor and no one will know that you’re serving them a vegetable!

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INGREDIENTS

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INSTRUCTIONS

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In a separate bowl, mix flour, oats, baking powder, baking soda, salt, and cinnamon. Add wet ingredients with the dry, stir until well combined.

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

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Bake in the preheated oven for 20-25 min or until a toothpick comes out clean. Cool in the pan for 10 min, then remove & allow to cool completely on a wire cooling rack.

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Enjoy!

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Oatmeal Muffins

Zucchini

These Zucchini Oatmeal Muffins use shredded zucchini, cinnamon and brown sugar. They’re full of flavor and no one will know that you’re serving them a vegetable!

INGREDIENTS

Zucchini | Brown Sugar White Sugar | Oil | Eggs Vanilla| Flour | Oats Baking Powder | Baking Soda Salt | Cinnamon

INSTRUCTIONS

Preheat oven to 350°, line a 12-cup muffin pan with muffin liners. Stir together the zucchini, brown sugar, sugar, vegetable oil, eggs and vanilla.

In a separate bowl, mix flour, oats, baking powder, baking soda, salt, and cinnamon. Add wet ingredients with the dry, 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 min or until a toothpick comes out clean. Cool in the pan for 10 min, then remove & allow to cool completely on a wire cooling rack.

Enjoy!

Double Chocolate Zucchini Bread

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