Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Zucchini Oatmeal Muffins
A delicious sweet muffin filled with shredded zucchini, oats, brown sugar and cinnamon.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Bread
Cuisine:
American
Keyword:
Zucchini Oatmeal Muffins
Servings:
10
muffins
Calories:
183
kcal
Ingredients
1
cup
shredded zucchini (squeeze out excess moisture)
½
cup
brown sugar
½
cup
sugar
1/3
cup
vegetable oil
2
eggs
1
teaspoon
vanilla extract
1
cup
flour
½
cup
quick or old fashioned oats
½
teaspoon
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
1
teaspoon
cinnamon
Instructions
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.
Nutrition
Calories:
183
kcal
|
Carbohydrates:
28
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Cholesterol:
27
mg
|
Sodium:
157
mg
|
Potassium:
89
mg
|
Fiber:
1
g
|
Sugar:
18
g
|
Vitamin A:
60
IU
|
Vitamin C:
2
mg
|
Calcium:
25
mg
|
Iron:
1
mg