Zucchini Oatmeal Muffins
These muffins are a delicious way to sneak in veggies while keeping things hearty and satisfying. Grated zucchini adds moisture, oats bring fiber and texture, and a touch of cinnamon makes them warm and cozy. They’re Mediterranean-friendly, not too sweet, and perfect for make-ahead breakfasts.
⏱️ Time
Prep: 15 minutes
Bake: 20–22 minutes
Total: ~35 minutes
Ingredients
1 cup rolled oats
1 cup whole wheat flour (or all-purpose)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
¼ tsp nutmeg (optional)
1 large egg
½ cup Greek yogurt (or unsweetened applesauce for dairy-free)
⅓ cup olive oil (or melted coconut oil)
⅓ cup honey or maple syrup
1 tsp vanilla extract
1 ½ cups grated zucchini (about 1 medium, excess water squeezed out)
¼ cup chopped walnuts or raisins (optional)
Instructions
Step 1: Prep
1. Preheat oven to 180°C (350°F).
2. Line a 12-cup muffin tin with paper liners or lightly grease.
Step 2: Mix Dry Ingredients
1. In a large bowl, whisk oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 3: Mix Wet Ingredients
1. In another bowl, whisk egg, yogurt, olive oil, honey, and vanilla until smooth.
Step 4: Combine
1. Fold the wet ingredients into the dry mix until just combined.
2. Gently stir in grated zucchini and optional nuts/raisins. Do not overmix.
Step 5: Bake
1. Divide batter evenly into muffin cups (about ¾ full).
2. Bake 20–22 minutes, or until a toothpick comes out clean.
3. Cool in the pan 5 minutes, then transfer to a wire rack.
Notes & Tips
Be sure to squeeze out zucchini liquid using a clean towel; otherwise muffins may be too wet.
For extra crunch, sprinkle oats or chopped nuts on top before baking.
Store in an airtight container at room temp for 2 days or refrigerate up to 5 days. Can also freeze for 2–3 months.
❓ frequently asked questions FAQ
Q: Can I make them gluten-free?
Yes, use oat flour or a 1:1 gluten-free blend instead of wheat flour.
Q: Can I reduce sugar?
Yes, cut honey/maple to ¼ cup — the zucchini keeps them moist.
Q: Can I make them vegan?
Swap egg with flax egg (1 tbsp flaxseed + 3 tbsp water) and use non-dairy yogurt.
Nutrition information
Calories: ~145
Protein: 4g
Carbs: 22g
Fat: 5g
Fiber: 3g
Sugar: 8g