Start your morning right with these Zucchini Oatmeal Muffins—soft, wholesome, and packed with hidden veggies. They’re made with hearty oats, freshly grated zucchini, and just the right amount of sweetness for a nourishing breakfast or snack you can feel good about. Perfect for meal prep, these muffins stay moist for days and are freezer-friendly too!
Why You’ll Love These Muffins
- Healthy & Wholesome – Packed with fiber, vitamins, and minerals from zucchini and oats.
- Naturally Moist – No need for excess oil—zucchini keeps them perfectly tender.
- Kid-Friendly – A sneaky way to get more veggies into their diet.
- Great for On-the-Go – Portable, easy to store, and perfect for busy mornings.
Ingredients
- 1 cup old-fashioned oats
- 1 cup whole wheat flour (or all-purpose)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
- 1 cup grated zucchini (about 1 medium, excess liquid squeezed out)
- ⅓ cup honey or maple syrup
- ¼ cup coconut oil or melted butter
- 1 large egg
- ½ cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- ½ cup raisins, chopped nuts, or chocolate chips (optional)
Instructions
- Prep the Zucchini – Grate and squeeze out excess moisture with a clean kitchen towel.
- Mix Dry Ingredients – In a large bowl, combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients – In another bowl, whisk honey/maple syrup, oil, egg, milk, and vanilla. Stir in zucchini.
- Combine – Gently fold wet mixture into dry until just combined. If adding raisins or chocolate chips, fold them in now.
- Bake – Divide batter into a lined 12-cup muffin tin. Bake at 350°F (175°C) for 18–22 minutes, until a toothpick comes out clean.
- Cool & Enjoy – Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Tips for Perfect Zucchini Oatmeal Muffins
- Squeeze the Zucchini – Too much liquid will make muffins dense.
- Don’t Overmix – Stir until ingredients are just combined for a tender crumb.
- Make Them Ahead – Store in an airtight container for 3–4 days or freeze for up to 2 months.
Variations to Try
- Apple Cinnamon – Add ½ cup grated apple for extra sweetness.
- Peanut Butter – Swirl in 2 tbsp peanut butter before baking.
- Double Chocolate – Add cocoa powder and dark chocolate chips.
These Zucchini Oatmeal Muffins are the perfect mix of healthy and satisfying—great for breakfast, snacks, or even dessert with a cup of tea. 🌱✨