Zucchini Oatmeal Muffins
Zucchini Oatmeal Muffins. These are wonderful muffins that I've been making for many years. Also I double the amount of zucchini. These are always one of the first ways I use zucchini when zucchini season arrives.
Ingredients
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Prepare 1 cup of shredded zucchini
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It’s 1/2 cup of sugar
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Prepare 1/2 cup of brown sugar
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It’s 1/3 cup of vegetable oil
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It’s 2 of eggs
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Prepare 1 tsp. of vanilla
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It’s 1 cup of flour
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It’s 1/2 cup of oats
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Prepare 1/2 tsp. of baking powder
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You need 1/2 tsp. of baking soda
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It’s 1/2 tsp. of salt
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Prepare 1/2 tsp. of nutmeg
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It’s 1 tsp. of cinnamon
Steps
- Preheat oven to 350 degrees. In a large bowl mix together zucchini, sugars, oil, eggs and vanilla; mix well..
- In a separate bowl combine all remaining dry ingredients..
- Add dry ingredients to wet and mix well..
- Line muffin tin with 12 muffin cups. Equally divide mixture among each..
- Bake for 20 minutes. Allow to cool enough to remove to cooling rack. These can also be frozen in ziplock bag for later use..
- Enjoy!.
In a medium bowl mix oats, yogurt, baking soda, nutmeg and cinnamon. In a small bowl combine the eggs, apples sauce, canola oil and vanilla extract. Sweet and fluffy Healthy Zucchini Oat Muffins are made with two whole grains, freshly-grated zucchini, and not-too-much sweetener. Make them ahead for easy, healthy weekday morning breakfasts or lunchbox treats. Kids sometimes say crazy things like, "I don't like zucchini." Zucchini, carrots and oatmeal are the best healthy combinations to have in a muffin and more importantly, have for breakfast.
