Best 3 Zucchini Blueberry Banana Oatmeal Muffins Recipes
Calling all muffin enthusiasts and healthy breakfast lovers! Get ready to tantalize your taste buds with our wholesome and delightful Zucchini Blueberry Banana Oatmeal Muffins. These muffins are a symphony of flavors and textures, combining the moist sweetness of zucchini, the juicy bursts of blueberries, the natural sweetness of bananas, and the hearty goodness of oats.
Not only are these muffins a culinary delight, but they're also packed with nutritious ingredients that will kickstart your day on a high note. Zucchini, a versatile vegetable, adds moisture and a subtle vegetal sweetness to the muffins, while blueberries provide antioxidant-rich bursts of flavor. Bananas contribute natural sweetness and help keep the muffins moist, while oats add a hearty texture and dietary fiber.
But that's not all! This recipe article features two additional muffin variations to cater to your diverse preferences. If you're a chocolate lover, the Zucchini Chocolate Chip Oatmeal Muffins will satisfy your cravings with their rich, decadent chocolate chips. And for those who prefer a nutty twist, the Zucchini Carrot Walnut Oatmeal Muffins are a delightful combination of earthy carrots and crunchy walnuts.
Each muffin recipe is meticulously crafted to ensure a perfect balance of flavors and textures. Detailed instructions guide you through the process, from gathering ingredients to baking the muffins to perfection. Whether you're a seasoned baker or a novice in the kitchen, these recipes are designed to make your muffin-making experience enjoyable and successful.
So, gather your ingredients, preheat your oven, and embark on a delightful journey of muffin-making. Treat yourself and your loved ones to these wholesome and delectable Zucchini Blueberry Banana Oatmeal Muffins, along with the irresistible Zucchini Chocolate Chip Oatmeal Muffins and Zucchini Carrot Walnut Oatmeal Muffins. Your taste buds will thank you for it!
BLUEBERRY ZUCCHINI MUFFINS
Moist and delicious muffins that are great for breakfast or snacks.
Provided by ekjk218
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 25.6 g, Cholesterol 15.9 mg, Fat 13 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 212.2 mg, Sugar 12.6 g
BANANA ZUCCHINI BREAD MUFFINS
This recipe is from my mother-in-law and it's the only way to get my husband to eat bananas and my kids to eat zucchini. I make them into muffins because they get eaten faster than the bread. But it's great either way.
Provided by Lovelymama3k
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 35m
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 36 muffin cups or line with paper liners.
- Mix bananas, white sugar, zucchini, applesauce, eggs, brown sugar, and vanilla extract together in a bowl. Combine all-purpose flour, whole wheat flour, cinnamon, salt, baking soda, and baking powder in a sifter and sift into the banana mixture; add oats and mix until batter is just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins completely in the tin before removing.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 22.4 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 0.2 g, Sodium 114 mg, Sugar 12.9 g
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 :
Tips:
- Choose ripe zucchini: Look for zucchini that is firm and has a deep green color. Avoid zucchini that is bruised or has blemishes.
- Grate the zucchini: Use a box grater to grate the zucchini. This will help to release its moisture and make it easier to mix into the batter.
- Use fresh or frozen blueberries: If you are using fresh blueberries, be sure to wash and dry them before adding them to the batter. If you are using frozen blueberries, thaw them before adding them to the batter.
- Mash the banana: Use a fork to mash the banana until it is smooth. This will help to add moisture and sweetness to the muffins.
- Use old-fashioned oats: Old-fashioned oats will give the muffins a heartier texture than quick oats.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix the batter until the ingredients are just combined.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
Conclusion:
These zucchini blueberry banana oatmeal muffins are a delicious and healthy way to start your day. They are packed with wholesome ingredients like zucchini, blueberries, bananas, and oats. They are also low in sugar and fat. So, you can feel good about serving them to your family and friends.
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