Description
Enjoy these guilt-free zucchini oatmeal muffins, a delightful and healthy treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, squeezed dry
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, rolled oats, baking soda, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk together the eggs, applesauce, maple syrup, vegetable oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated zucchini.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add 1/2 cup of chopped nuts or chocolate chips to the batter.
- Ensure you squeeze out as much moisture as possible from the grated zucchini to prevent soggy muffins.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini muffins, oatmeal muffins, healthy muffins, guilt-free baking, breakfast muffins, easy muffins