Best 4 Zucchini Breakfast Jumbo Muffins Oamc Recipes

Zucchini Breakfast Jumbo Muffins: A Wholesome Start to Your Day

Kick off your morning with a delectable and nutritious treat—Zucchini Breakfast Jumbo Muffins! These wholesome muffins are not just delicious, but also incredibly versatile and easy to make. Crafted with grated zucchini, wholesome oats, and a symphony of spices, they offer a moist, tender crumb and a burst of garden-fresh flavor in every bite. Whether you prefer them as a grab-and-go breakfast or a satisfying afternoon snack, these jumbo muffins are sure to delight your taste buds and nourish your body.

With three delectable variations—Classic Zucchini Breakfast Muffins, Savory Zucchini and Cheddar Muffins, and Sweet Zucchini and Banana Muffins—this recipe offers a flavor profile to suit every palate. From the classic combination of zucchini, oats, and spices to the savory indulgence of cheddar cheese or the sweet harmony of ripe banana, these muffins promise a delightful culinary experience.

Regardless of your dietary preferences, these Zucchini Breakfast Jumbo Muffins have you covered. They are crafted with wholesome ingredients, making them a guilt-free indulgence. Gluten-free and vegan variations are also provided, ensuring that everyone can savor these delightful muffins.

These muffins are not just a culinary delight but also a nutritional powerhouse. Zucchini, the star ingredient, is packed with vitamins, minerals, and antioxidants, while oats provide a hearty dose of fiber. Together, they create a muffin that not only satisfies your taste buds but also promotes a healthy and balanced lifestyle.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transform your mornings and afternoons. Let's dive into the recipes and discover the magic of Zucchini Breakfast Jumbo Muffins!

Here are our top 4 tried and tested recipes!

JUMBO ZUCCHINI CHIP MUFFINS

Jumbo Zucchini Chip Muffins image

There's a hint of cinnamon in these moist, delicious muffins. For a variation, omit the chips and nuts, and add 12 ounces of sweetened, flaked coconut. -Susanne Spicker, North Ogden, Utah

Provided by Taste of Home

Time 1h

Yield 1 dozen.

Number Of Ingredients 19

Ingredients

3 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 large eggs, beaten
2/3 cup canola oil
3 teaspoons vanilla extract
2 cups shredded zucchini
1 package (11-1/2 ounces) milk chocolate chips
1 cup chopped walnuts
MASCARPONE FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1/3 cup Mascarpone cheese
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts

Steps:

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, chips and walnuts., Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the butter, cream cheese and Mascarpone cheese until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Pipe a dollop of frosting onto each muffin. Sprinkle with walnuts.

Nutrition Facts : Calories 726 calories, Fat 46g fat (15g saturated fat), Cholesterol 103mg cholesterol, Sodium 439mg sodium, Carbohydrate 71g carbohydrate (43g sugars, Fiber 3g fiber), Protein 11g protein.

ZUCCHINI BREAKFAST JUMBO MUFFINS (OAMC)

Zucchini Breakfast Jumbo Muffins (Oamc) image

I am letting my long held secret out of the bag! My family and friends love these and always want the recipe but I have, until now, guarded it with my life. My kids love to eat these after playing sports or for breakfast. You can also make these an OAMC recipe for quick on the go meals! (See below for instructions on OAMC)

Provided by pixieglenn

Categories Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

4 1/2 cups flour
2 tablespoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon nutmeg
4 eggs
1 1/2 cups Splenda Sugar Blend for Baking
3 cups finely shredded zucchini
1 cup vegetable oil
1 1/2 cups finely chopped pecans (optional)

Steps:

Preheat oven to 350.
Mix all ingredients (I don't think order of ingredients necessarily matters).
Blend with handmixer or Kitchenaide very well, about 2 minutes.
Grease and fill jumbo muffin tins at least 3/4 full, but I do it to the top.
Bake for 35 minutes or until fork comes out clean from center.
To make this an OAMC recipe, you can either make the batter and freeze it, just thaw and fill tins and bake as normal. OR you can make the muffins and thaw them in the microwave.

Nutrition Facts : Calories 462.4, Fat 20.5, SaturatedFat 3.1, Cholesterol 62, Sodium 323.4, Carbohydrate 62.2, Fiber 2.4, Sugar 12.4, Protein 7.4

ZUCCHINI MUFFINS

Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories Breakfast Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI-OATMEAL MUFFINS

Zucchini-Oatmeal Muffins image

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

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs, lightly beaten
3/4 cup canola oil
1-1/2 cups shredded peeled zucchini
1/2 cup raisins or chopped dates
1/2 cup chopped pecans

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:

Use a large mixing bowl to combine all ingredients easily and avoid spilling.
Grate the zucchini finely to mix evenly in the batter.
Add some grated apples for extra moisture and sweetness.
Sprinkle some cinnamon or nutmeg on top of the muffins before baking for a warm, spiced flavor.
Serve the muffins warm or at room temperature for the best taste.

Conclusion:

These Zucchini Breakfast Jumbo Muffins are a delicious and nutritious way to start your day. They are packed with zucchini, oats, and other healthy ingredients that will keep you feeling full and satisfied. The muffins are also easy to make and can be prepared ahead of time, making them a perfect grab-and-go breakfast option. So next time you're looking for a healthy and delicious breakfast, give these Zucchini Breakfast Jumbo Muffins a try!