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Zucchini Breakfast Muffins

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Deliciously moist muffins made with grated zucchini, oats, and a hint of cinnamon, perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Combine the dry ingredients in a large bowl.
  3. Whisk together the wet ingredients in another bowl.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick comes out clean.
  7. Let cool for a few minutes before transferring to a wire rack.

Notes

These muffins can be stored in an airtight container for up to three days, or frozen for up to three months.

Nutrition

Find it online: https://www.recypez.com/zucchini-breakfast-muffins-zucchini-muffins/

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