Best 2 Zucchini Oat Muffins Recipes

Zucchini oat muffins are a delicious and healthy way to start your day or enjoy as a snack. They are packed with nutrients, including vitamins, minerals, and fiber. Zucchini adds moisture and a subtle sweetness, while oats provide a hearty texture and boost of protein. These muffins are also versatile and can be customized to your liking by adding different spices, nuts, or fruits. Whether you are a seasoned baker or just starting out, this recipe is easy to follow and will help you create delicious and nutritious zucchini oat muffins that the whole family will love.

Let's cook with our recipes!

OAT BRAN ZUCCHINI MUFFINS

Oat Bran Zucchini Muffins image

These are moist, but not heavy. They are very easy. I use the food processor to chop the zucchini and measure the oil before the molasses so that the molasses just slides right out. I developed this recipe to get my quota of Oat Bran and use my zucchini.

Provided by eriley541

Categories Breads

Time 29m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups oat bran
1/2 cup flour
1/3 cup sugar
1/4 cup Splenda sugar substitute
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/3 teaspoon clove
2 1/4 cups zucchini
2 eggs
1/3 cup canola oil
1/4 cup molasses

Steps:

Stir ingredients together and spoon into muffin cups. Bake at 350 degrees for 18 to 22 minutes. Please do not over bake.

ZUCCHINI OAT MUFFINS

Zucchini Oat Muffins image

Oats and pecans add heartiness to these slightly sweet muffins. Your family will never know you're sneaking a vegetable into these treats!-Janet Bonarski, Perry, New York

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 cup chopped pecans
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 medium zucchini, shredded (about 3/4 cup)
3/4 cup vegetable oil

Steps:

In a large bowl, combine the flour, sugar, pecans, oats baking powder, salt and cinnamon. In a small bowl, beat eggs; combine with zucchini and oil. Stir into dry ingredients, stirring only until moistened (batter will be lumpy). , Fill greased muffin cups 3/4 cull. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 421 calories, Fat 23g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 319mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

Use fresh zucchini: Fresh zucchini has a higher water content than older zucchini, which will help to keep your muffins moist. If you don't have fresh zucchini on hand, you can use frozen zucchini that has been thawed and drained.
Grate the zucchini finely: This will help to distribute the zucchini evenly throughout the muffins and prevent them from becoming too watery.
Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
Bake the muffins at a high temperature: This will help to create a crispy crust and a moist interior.
Let the muffins cool before serving: This will help them to set and hold their shape.

Conclusion:

Zucchini oat muffins are a delicious and healthy way to start your day. They're packed with zucchini, oats, and spices, and they're naturally sweetened with honey. These muffins are also a good source of fiber and protein. So next time you're looking for a quick and easy breakfast or snack, give these zucchini oat muffins a try!