Ingredients for Zucchini Oatmeal Muffins
- 1 ½ cups all-purpose flour
- Sugar
- Nuts
- 1 cup rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- 2 cups grated zucchini
- ⅓ cup vegetable oil
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How to Make Zucchini Oatmeal Muffins
- Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup rolled oats, ½ cup packed light brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, ⅓ cup vegetable oil, and 1 teaspoon vanilla extract.
- Add 2 cups grated zucchini to the wet ingredients and stir to combine.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy these delicious muffins fresh, or freeze them for later. They freeze beautifully!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
104g
Fat
17g
Carbs
17g