Zucchini Oatmeal Muffins. In a second bowl, whisk together the. Divide the batter between the prepared muffin cups.. Easy Zucchini Oatmeal Muffins packed with shredded zucchini!
In a separate bowl, add the flour, oats, baking powder, baking soda, salt, and cinnamon.
Zucchini Oatmeal Muffins are healthy because I limit the fat.
Apple sauce and yogurt combine to give these muffins texture and taste.
You can have Zucchini Oatmeal Muffins using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Zucchini Oatmeal Muffins
- Prepare of shredded zucchini.
- You need of sugar.
- Prepare of brown sugar.
- It's of vegetable oil.
- It's of eggs.
- You need of vanilla.
- Prepare of flour.
- Prepare of oats.
- You need of baking powder.
- It's of baking soda.
- It's of salt.
- It's of nutmeg.
- You need of cinnamon.
The bits of zucchini make little pockets of surprises in each bite. Zucchini Oatmeal Muffins are easy to make, but will disappear quickly. Melt the coconut oil in a large bowl. Make sure the coconut oil isn't too hot, then whisk in the coconut sugar and eggs.
Zucchini Oatmeal Muffins instructions
- Preheat oven to 350 degrees. In a large bowl mix together zucchini, sugars, oil, eggs and vanilla; mix well..
- In a separate bowl combine all remaining dry ingredients..
- Add dry ingredients to wet and mix well..
- Line muffin tin with 12 muffin cups. Equally divide mixture among each..
- Bake for 20 minutes. Allow to cool enough to remove to cooling rack. These can also be frozen in ziplock bag for later use..
- Enjoy!.
Add the oat flour, rolled oats, baking. Made with oatmeal, buttermilk and honey, these Zucchini Oatmeal Muffins are easy to make and so delicious. They're super freezer friendly to stock up for easy lunch box assembly, and my kids absolutely love them! We always keep a batch or two on hand for quick breakfasts on the go or when snack attack hits. In a large mixing bowl, mix together the eggs, zucchini, oil, and yogurt.