Zucchini Oatmeal Bread Muffins
Start your morning right with these moist and wholesome Zucchini Oatmeal Bread Muffins, a perfect blend of nutritious ingredients and comforting flavors. Featuring shredded zucchini, hearty rolled oats, and a touch of applesauce, these muffins are naturally moist and subtly sweet, with a hint of warm cinnamon spice in every bite. This easy-to-make recipe comes together in just 35 minutes, making it a go-to for busy mornings or an afternoon snack. With a light, tender crumb and just the right balance of wholesome goodness, these muffins are perfect for breakfast meal prep or as a healthier treat. Serve them warm or enjoy them on the go—either way, they're a delicious way to sneak in some extra veggies while indulging in a bakery-style treat! Keywords: zucchini oatmeal muffins, healthy breakfast muffins, zucchini recipes, easy muffin recipes.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup (shredded and squeezed dry) zucchini
- 1 cup rolled oats
- 1 cup all-purpose flour
- 0.5 cup (packed) brown sugar
- 0.25 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup unsweetened applesauce
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the muffin cups with cooking spray.
Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible. Set aside.
In a large bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, ground cinnamon, and salt. Mix well to combine.
In a medium bowl, whisk together the eggs, unsweetened applesauce, vegetable oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing.
Gently fold in the shredded zucchini until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 14.6 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 99 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
