Zucchini Oatmeal Muffins
Start your day with a wholesome twist by baking these tender and healthy Zucchini Oatmeal Muffins! Bursting with the goodness of rolled oats, shredded zucchini, and Greek yogurt, these muffins are naturally moist, subtly spiced with cinnamon, and packed with nutrients. Perfectly balanced between sweet and hearty, they’re sweetened with just a touch of brown sugar and can be customized with optional add-ins like crunchy walnuts or indulgent chocolate chips. Quick to make in just 35 minutes and ideal for on-the-go breakfasts, snacks, or even a light dessert, these muffins are a delicious way to sneak some veggies into your diet. Serve them warm or at room temperature, and enjoy their soft, flavorful texture that stays fresh for days. Try these easy, kid-friendly zucchini oatmeal muffins for a guilt-free treat your whole family will love!
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Brown sugar
- 0.5 cup Greek yogurt
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1.5 cups Shredded zucchini
- 0.5 cup Walnuts or pecans (optional)
- 0.5 cup Chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with a non-stick spray.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until well-blended.
In a separate medium bowl, whisk together the eggs, brown sugar, Greek yogurt, vegetable oil, and vanilla extract until smooth and creamy.
Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
Add the shredded zucchini to the batter and gently fold it in until evenly distributed. If desired, fold in walnuts, pecans, or chocolate chips at this stage.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 275 mg | 12% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 15.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 177 mg | 4% | |
*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.
