Zucchini Oatmeal Muffins

Start your day with a wholesome twist by baking these tender and healthy Zucchini Oatmeal Muffins! Bursting with the goodness of rolled oats, shredded zucchini, and Greek yogurt, these muffins are naturally moist, subtly spiced with cinnamon, and packed with nutrients. Perfectly balanced between sweet and hearty, they’re sweetened with just a touch of brown sugar and can be customized with optional add-ins like crunchy walnuts or indulgent chocolate chips. Quick to make in just 35 minutes and ideal for on-the-go breakfasts, snacks, or even a light dessert, these muffins are a delicious way to sneak some veggies into your diet. Serve them warm or at room temperature, and enjoy their soft, flavorful texture that stays fresh for days. Try these easy, kid-friendly zucchini oatmeal muffins for a guilt-free treat your whole family will love!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1 cup Rolled oats
• 1 cup All-purpose flour
• 1.5 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Salt
• 2 large Eggs
• 0.5 cup Brown sugar
• 0.5 cup Greek yogurt
• 0.25 cup Vegetable oil
• 1 teaspoon Vanilla extract
• 1.5 cups Shredded zucchini
• 0.5 cup Walnuts or pecans (optional)
• 0.5 cup Chocolate chips (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with a non-stick spray.

Step 2

In a large mixing bowl, combine the rolled oats, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Whisk until well-blended.

Step 3

In a separate medium bowl, whisk together the eggs, brown sugar, Greek yogurt, vegetable oil, and vanilla extract until smooth and creamy.

Step 4

Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.

Step 5

Add the shredded zucchini to the batter and gently fold it in until evenly distributed. If desired, fold in walnuts, pecans, or chocolate chips at this stage.

Step 6

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Step 7

Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Enjoy warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Nutrition Facts

Serving size	894.9 grams (894.9g)

Amount per serving	% Daily Value*
Calories	2544

Total Fat 130.70g	168%
Saturated Fat 30.60g	153%
Polyunsaturated Fat 33.60g
Cholesterol 376mg	125%
Sodium 3368mg	146%
Total Carbohydrate 295.10g	107%
Dietary Fiber 21.80g	78%
Total Sugars 125.30g
Protein 60.50g	121%

Vitamin D 82IU	410%
Calcium 437mg	34%
Iron 17mg	96%
Potassium 1826mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.3%

Protein: 9.3%

Carbs: 45.4%