Description
These Zucchini Oatmeal Muffins are a delightful and moist treat that combines grated zucchini, oats, and warm spices into a wholesome baked good. Perfect for breakfast or a snack, they feature a tender crumb and a hint of sweetness from both granulated and brown sugars. The optional nuts add a pleasant crunch, making these muffins a balanced and nourishing choice for all ages.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/2 cup milk
Optional
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, old-fashioned oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine wet ingredients: In a separate bowl, beat the eggs. Add vegetable oil, granulated sugar, brown sugar, and vanilla extract, mixing well until all ingredients are fully incorporated and smooth.
- Add zucchini and milk: Stir the grated zucchini into the wet mixture, then add the milk and mix until combined.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins tender.
- Add nuts (optional): If using, fold in the chopped walnuts or pecans carefully to distribute them evenly throughout the batter.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few crumbs attached.
- Cool: Let the muffins cool in the tin for about 5 minutes, then remove and transfer them to a wire rack to cool completely before serving.
Notes
- Make sure not to overmix the batter to maintain a light and tender texture.
- If you do not have old-fashioned oats, quick oats can be used but the texture may be slightly different.
- You can substitute the vegetable oil with melted coconut oil or another neutral oil if preferred.
- To keep muffins moist longer, store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
- Adding nuts is optional but highly recommended for added texture and flavor.
