Best 2 Zucchini Oat Muffins Recipes

Indulge in the delightful fusion of flavors and textures with our Zucchini Oat Muffins, a culinary creation that harmoniously blends the goodness of zucchini, oats, and a symphony of spices. These muffins are not just a tasty treat but also pack a nutritious punch, making them a wholesome choice for breakfast, brunch, or a guilt-free snack. Dive into our collection of meticulously crafted recipes, each offering a unique twist on this classic muffin. From the classic Zucchini Oat Muffins brimming with grated zucchini and hearty oats, to the tantalizing Chocolate Zucchini Oat Muffins that infuse a rich cocoa flavor, we have a recipe to suit every palate. For those seeking a gluten-free option, our Gluten-Free Zucchini Oatmeal Muffins are a perfect choice, providing the same delectable taste without compromising on texture.

Let's cook with our recipes!

OAT BRAN ZUCCHINI MUFFINS

Oat Bran Zucchini Muffins image

These are moist, but not heavy. They are very easy. I use the food processor to chop the zucchini and measure the oil before the molasses so that the molasses just slides right out. I developed this recipe to get my quota of Oat Bran and use my zucchini.

Provided by eriley541

Categories Breads

Time 29m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

Ingredients

1 3/4 cups oat bran
1/2 cup flour
1/3 cup sugar
1/4 cup Splenda sugar substitute
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/3 teaspoon clove
2 1/4 cups zucchini
2 eggs
1/3 cup canola oil
1/4 cup molasses

Steps:

Stir ingredients together and spoon into muffin cups. Bake at 350 degrees for 18 to 22 minutes. Please do not over bake.

ZUCCHINI OAT MUFFINS

Zucchini Oat Muffins image

Oats and pecans add heartiness to these slightly sweet muffins. Your family will never know you're sneaking a vegetable into these treats!-Janet Bonarski, Perry, New York

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 cup chopped pecans
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 medium zucchini, shredded (about 3/4 cup)
3/4 cup vegetable oil

Steps:

In a large bowl, combine the flour, sugar, pecans, oats baking powder, salt and cinnamon. In a small bowl, beat eggs; combine with zucchini and oil. Stir into dry ingredients, stirring only until moistened (batter will be lumpy). , Fill greased muffin cups 3/4 cull. Bake at 400° 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 421 calories, Fat 23g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 319mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

Tips for Making the Best Zucchini Oat Muffins:

Grate the zucchini finely: This will help it distribute evenly throughout the muffins and prevent them from becoming too watery.
Use old-fashioned oats: These will provide a heartier texture than quick oats.
Don't overmix the batter: Overmixing can make the muffins tough.
Fill the muffin cups only about 2/3 full: This will prevent them from overflowing.
Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that they are cooked through.

Conclusion:

These zucchini oat muffins are a delicious and healthy way to start your day. They are packed with nutritious ingredients like zucchini, oats, and flaxseed, and they are also low in sugar and fat. Plus, they are easy to make and can be enjoyed by people of all ages. So next time you're looking for a quick and easy breakfast or snack, give these zucchini oat muffins a try!