Best 5 Oatmeal Summer Squash Zucchini Muffins Recipes
Kick-start your day with a delightful fusion of flavors in these remarkable Oatmeal Summer Squash Zucchini Muffins! Packed with wholesome goodness, these muffins are not just a tasty treat but also a nutritious powerhouse. Indulge in the tender texture of juicy zucchini and summer squash, perfectly complemented by the heartiness of rolled oats and the subtle sweetness of maple syrup. Each bite reveals a burst of flavors, enhanced by the warmth of cinnamon and the zesty tang of lemon. Whether you're seeking a wholesome breakfast, a satisfying snack, or a guilt-free dessert, these muffins are an absolute delight.
Wow your taste buds with our classic Oatmeal Summer Squash Zucchini Muffins recipe, showcasing the harmonious blend of zucchini, summer squash, and oats. For a gluten-free alternative, try our Gluten-Free Oatmeal Summer Squash Zucchini Muffins, ensuring everyone can relish these nutritious treats. Craving a vegan option? Our Vegan Oatmeal Summer Squash Zucchini Muffins have got you covered, offering the same delectable flavors without compromising on dietary preferences. And if you're looking for a low-carb option, our Low-Carb Oatmeal Summer Squash Zucchini Muffins are a perfect choice, featuring almond flour and coconut flour for a guilt-free indulgence.
ZUCCHINI BREAD MUFFINS
Flavorful and moist, these zucchini bread muffins are an easy summertime baking staple. No need to peel the zucchini before shredding, but you certainly can if you'd like. See Notes for freezing instructions.
Provided by Sally
Categories Breakfast
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
- Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
- Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
YELLOW SQUASH MUFFINS
These muffins are so moist and golden, they're sure to become an instant family favorite. They have a delicate squash flavor.-Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Place 1 in. of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain and mash; stir in the butter and egg. In a bowl, combine the flour, sugar, baking powder and salt. Stir in the squash mixture just until moistened., Fill greased muffin cups three-fourths full. Bake 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 170 calories, Fat 8g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 265mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.
OATMEAL SUMMER SQUASH (ZUCCHINI) MUFFINS
Make and share this Oatmeal Summer Squash (Zucchini) Muffins recipe from Food.com.
Provided by l-dakin
Categories Quick Breads
Time 35m
Yield 8 muffins, 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven tp 400 degrees F.
- Combine flours, oats, baking powder, salt, cinnamon in a medium-large bowl.
- In a medium bowl, combine egg, milk, oil and honey. Mix well. Add wet ingredients to dry ingredients and stir until just moistened. Gently fold in zucchini.
- Fill lined or well greased muffin tins 2/3 full. bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
- Cool on wire rack.
ZUCCHINI-OATMEAL MUFFINS
As any cook with a booming zucchini crop knows, you can never have too many recipes calling for that abundant vegetable!-Shirlee Nelson, Marcus, Iowa
Provided by Taste of Home
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.
Nutrition Facts :
SUMMER SQUASH MUFFINS
This is a nice way to use up some summer squash. I used yellow summer squash because I have an abundance in my garden, but it would work just as well with zucchini. I used about half as much oil as similar recipes use, but more squash than other recipes. Lots of people sub apple sauce for oil, but in this case, I just subbed extra squash for oil, which does the same thing.Finally, I keep bees and always have lots of honey. If you don't have honey, you should add an extra 1/3 c sugar, a few Tbs of water, and a Tbs of vanilla to give it flavor. I don't use vanilla if I'm using honey, in order to enjoy the honey flavor.
Provided by Soozaler
Categories Breads
Time 35m
Yield 24 muffins, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Put muffin cups into 24 tins.
- Mix all ingredients, in order. Make sure wet ingredients are blended before adding dry, then mix thoroughly before folding in squash.
- Fill cups about half-way. Bake for about 25 min until toothpick comes out clean.
Nutrition Facts : Calories 158, Fat 5.4, SaturatedFat 0.6, Cholesterol 23.2, Sodium 66, Carbohydrate 25.6, Fiber 1.1, Sugar 13.7, Protein 2.7
Tips:
- Choose the right zucchini. Small to medium-sized zucchini with tender skin and few seeds are best.
- Grate the zucchini. Grating the zucchini helps it blend into the muffins and provides a moist texture.
- Do not overmix the batter. Overmixing the batter can make the muffins tough.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking the muffins can make them dry.
- Let the muffins cool completely before serving. This will help them hold their shape and flavor.
Conclusion:
These oatmeal summer squash zucchini muffins are a delicious and healthy way to start your day. They are packed with wholesome ingredients like oats, zucchini, and carrots, and they are naturally sweetened with honey. These muffins are also easy to make, and they can be stored in the refrigerator for up to 5 days or in the freezer for up to 2 months. So next time you are looking for a quick and healthy breakfast or snack, give these oatmeal summer squash zucchini muffins a try. You won't be disappointed!
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