Ingredients
Scale
- 1 ½ cups (180g) All-Purpose Flour: The structural base of our muffins. You can substitute with whole wheat flour for extra fiber, though it might make the muffins a bit denser.
- 1 cup (90g) Rolled Oats (Old-Fashioned Oats): These add a wonderful chewy texture and boost the fiber content. Do not use instant oats, as they will alter the texture.
- ¾ cup (150g) Granulated Sugar or Brown Sugar: For sweetness. Brown sugar will add a slight molasses flavor and extra moisture. You can adjust the amount slightly to your preference.
- 2 teaspoons Baking Powder: The primary leavening agent, helping the muffins rise and become fluffy.
- ½ teaspoon Baking Soda: Works with acidic ingredients (if any, like brown sugar or buttermilk if used as a sub) to provide lift.
- ½ teaspoon Salt: Enhances all the other flavors.
- 1 teaspoon Ground Cinnamon: Adds warmth and a classic muffin spice. Feel free to add a pinch of nutmeg or allspice too.
- ½ cup (120ml) Vegetable Oil or Melted Coconut Oil: Provides moisture and richness. Melted butter can also be used for a richer flavor.
- 2 Large Eggs: Bind the ingredients together and add structure and richness.
- ½ cup (120ml) Milk (any kind): Adds moisture. Dairy milk, almond milk, soy milk, or oat milk all work well.
- 1 teaspoon Vanilla Extract: Enhances the sweetness and overall flavor profile.
- 1 ½ cups (about 200–220g) Grated Zucchini (from about 1 medium zucchini): The star ingredient! Grate it on the medium holes of a box grater. Do not squeeze out the excess moisture; it’s key to moist muffins.
- (Optional) ½ cup Chopped Walnuts, Pecans, or Chocolate Chips: For added texture, flavor, and indulgence.
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease the cups well with butter or cooking spray. This recipe typically yields 12-14 muffins, so you might need a second tin or bake in batches.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, rolled oats, sugar (granulated or brown), baking powder, baking soda, salt, and ground cinnamon. Make sure they are thoroughly combined to ensure even distribution of leavening agents and spices. This step is crucial for consistent rising and flavor in every muffin.
- Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the vegetable oil (or melted coconut oil/butter), large eggs, milk, and vanilla extract until well emulsified. Ensure the eggs are fully incorporated into the liquids.
- Add Zucchini to Wet Ingredients: Gently stir the grated zucchini into the wet ingredient mixture. The moisture from the zucchini is important for the final texture of the muffins, so ensure it’s well distributed within the wet mix.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture (including the zucchini) into the dry ingredient mixture. Using a spatula, fold the ingredients together until just combined. Be very careful not to overmix. A few lumps in the batter are perfectly fine and actually desirable for tender muffins. Overmixing develops the gluten in the flour, which can lead to tough and dense muffins.
- Fold in Optional Add-ins: If you’re using chopped nuts (walnuts, pecans) or chocolate chips, gently fold them into the batter now. Again, mix only until they are distributed, avoiding overmixing.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each cup about two-thirds to three-quarters full. An ice cream scoop with a release mechanism works wonderfully for portioning batter neatly and evenly.
- Bake: Place the muffin tin in the preheated oven. Bake for 18-22 minutes, or until the muffins are golden brown on top and a wooden skewer or toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached (but no wet batter). Baking times can vary slightly depending on your oven, so start checking around the 18-minute mark.
- Cool Muffins: Once baked, carefully remove the muffin tin from the oven and let the muffins cool in the tin for about 5-10 minutes. This allows them to set up a bit and makes them easier to handle.
- Transfer to Wire Rack: After the initial cooling period, transfer the muffins from the tin to a wire cooling rack to cool completely. Cooling them on a rack prevents the bottoms from becoming soggy from trapped steam.
- Serve and Enjoy: Once cooled, your delicious Zucchini Oat Muffins are ready to be enjoyed!
- Prep Time: 25 minutes
- Cook Time: 22 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 260
- Fiber: 3g
- Protein: 5g