Zucchini Oatmeal Muffins are a wonderful combination of healthy and hearty, blending the moistness of zucchini with the texture of oats, perfect for breakfast or a snack. These muffins are not only delicious but also incorporate vegetables and whole grains into your diet.
Ingredients:
- 1 cup shredded zucchini (be sure to squeeze out excess moisture)
- ½ cup brown sugar
- ½ cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup flour
- ½ cup quick or old-fashioned oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups lightly to prevent sticking.
- Prepare Zucchini:
- Grate the zucchini and use a clean dish towel or paper towels to squeeze out as much moisture as possible. This step is crucial to avoid soggy muffins.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
- Add Zucchini:
- Stir the shredded zucchini into the wet mixture, ensuring it is evenly distributed.
- Combine Dry Ingredients:
- In a separate bowl, mix together the flour, oats, baking powder, baking soda, salt, and cinnamon.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. It’s important not to overmix as this can make the muffins tough.
- Fill Muffin Cups:
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake:
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- Variations: Consider adding nuts, raisins, or chocolate chips for extra flavor and texture.
- Storing: These muffins can be stored in an airtight container at room temperature for a few days or frozen for longer storage.
- Healthier Options: You can substitute the all-purpose flour with whole wheat flour for more fiber and nutrients. Similarly, you can reduce the sugar or use a sugar substitute to lower the calorie content.
Conclusion:
Zucchini Oatmeal Muffins are a tasty and nutritious option for those looking for a quick breakfast or a healthy snack. They are easy to make, versatile, and a great way to use up excess zucchini. Enjoy these warm, with a pat of butter, or just as they are!