These Zucchini Oat Muffins are the perfect way to sneak in some veggies! They’re incredibly moist, subtly sweet, and packed with wholesome goodness, making them ideal for breakfast or a healthy snack. You’ll love how easy they are to make, even if you’re new to baking.
Key Ingredients & Substitutions:
- Zucchini: Freshly grated is best. No substitute for the zucchini flavor and moisture!
- Oats: Rolled oats work well. Quick oats can be used in a pinch but might alter the texture slightly.
- Flour: All-purpose flour. Whole wheat pastry flour can be used for a slightly denser, healthier muffin.
- Sweetener: Brown sugar for moisture and flavor. Granulated sugar or maple syrup can be substituted (adjust liquid accordingly for maple syrup).
- Eggs: Binds everything together. Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can work for a vegan option.
- Oil: Vegetable oil or melted coconut oil. Applesauce can be used for a lower-fat option, but the texture will be different.
- Milk: Any kind of milk works – dairy or non-dairy (almond, soy, oat).
Ingredients:
Main:
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess moisture lightly squeezed out
- ½ cup milk
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional:
- ½ cup chocolate chips or chopped nuts
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Tools Needed: Large mixing bowls, whisk, rubber spatula, 12-cup muffin tin, paper liners (optional)
Step-by-Step Instructions:
1. Prepare Your Muffin Tin and Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. This helps prevent sticking and makes cleanup a breeze for your zucchini oat muffins.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt. Make sure there are no lumps and everything is well combined for even baking.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and the egg yolks are fully incorporated.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until just combined. Be careful not to overmix, as this can lead to tough muffins. A few streaks of flour are okay.
5. Fold in Zucchini (and Optional Mix-ins)
Gently fold in the grated zucchini until evenly distributed throughout the batter. If you’re using chocolate chips or nuts, add them now and fold them in too.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. You can use an ice cream scoop or two spoons to make this easier and ensure even portions of your zucchini oat muffins.
7. Bake Your Muffins
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back when lightly touched.
8. Cool and Enjoy
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious zucchini oat muffins warm or at room temperature!
Storage Instructions:
Store leftover zucchini oat muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months in a freezer-safe bag or container. Reheat frozen muffins in the microwave or oven until warmed through.
Frequently Asked Questions (FAQ):
Q: Can I use frozen zucchini?
A: Yes, but make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the batter.
Q: My muffins are dry, what happened?
A: Overmixing the batter or overbaking can lead to dry muffins. Always mix just until combined and check for doneness around the minimum bake time.
Q: Can I make these muffins vegan?
A: Yes, substitute the eggs with flax eggs (2 flax eggs total) and use plant-based milk.
Q: Can I add other vegetables?
A: Zucchini is the star here, but finely grated carrots could be added for extra moisture and nutrients.
Q: Why do I need to squeeze out the zucchini moisture?
A: Zucchini contains a lot of water. Squeezing out the excess prevents the muffins from becoming soggy.
Q: Can I reduce the sugar?
A: You can slightly reduce the brown sugar, but it contributes to moisture and texture. Taste preferences vary!
