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4.7 from 45 votes

Oatmeal Zucchini Muffins

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 24 mini muffins
Calories: 78 kcal
Course: Snacks

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

Instructions

    Cup of Yum
  1. Prep muffin tin: Preheat oven to 350ºF and spray mini muffin pan with oil, or use liners; set aside.
  2. Combine dry ingredients: In a medium bowl, add oat flour, quick oats, baking soda, ground cinnamon and salt; set aside
  3. Whisk wet ingredients: In a large bowl whisk together maple syrup, olive oil, egg, egg white and vanilla extract.
  4. 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.
  5. 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.

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

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

% 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.