Oatmeal Zucchini Muffins
User Reviews
4.7
45 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
24 mini muffins
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Calories
78 kcal
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Course
Snacks
Oatmeal Zucchini Muffins
Report
Healthy Oatmeal Zucchini Muffins made with whole grain oats and sweetened with maple syrup. A great way to sneak in those veggies for kids, and adults love them, too! Gluten free, dairy free recipe.
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Ingredients
- 1 ¼ cups oat flour see notes
- ¾ cup quick oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup pure maple syrup
- ⅓ cup light olive oil or avocado oil
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini water squeezed out and lightly packed
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Instructions
- Prep muffin tin: Preheat oven to 350ºF and spray mini muffin pan with oil, or use liners; set aside.
- Combine dry ingredients: In a medium bowl, add oat flour, quick oats, baking soda, ground cinnamon and salt; set aside
- Whisk wet ingredients: In a large bowl whisk together maple syrup, olive oil, egg, egg white and vanilla extract.
- Make muffin batter: Add dry ingredients to large bowl of wet ingredients; stir a few times then fold in zucchini and continue to stir until combined.
- Bake: Evenly distribute batter into 24 mini muffin pan, filling just about to the top. Bake for 12-15 minutes – or until toothpick inserted in center comes out clean. Allow muffins to cool in pan for 5-10 minutes before carefully removing. If using oil and no liners, try gently lifting edges with toothpick.
Equipments used:
Notes
- HOW TO MAKE OAT FLOUR: Measure out 1 1/4 cups + 2 tablespoons quick oats and pulse in a food processor into flour consistency. Check out the full tutorial here.
- VEGAN - These have not been vegan tested, but would love to hear if you try. I'd recommend using 1.5 tablespoons flaxseed meal + 1/4 cup water; let sit for 5-10 minutes before incorporating.
- STORAGE - Leftover muffins can be stored in an airtight container at room temperature with a strip of parchment paper for up to 3 days.
- FREEZE - Place in a zip top freezer bag or freezer-safe airtight container. Freeze for up to 3 months. Thaw to room temperature before enjoying!
Nutrition Information
Show Details
Serving
1mini muffin
Calories
78kcal
(4%)
Carbohydrates
9g
(3%)
Protein
2g
(4%)
Fat
4g
(6%)
Cholesterol
7mg
(2%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 24mini muffins
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1mini muffin | |
| Calories | 78kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Cholesterol | 7mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
45 reviews
Excellent
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