Directions 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. Preheat oven to 350 degrees and line a 12-cup muffin pan with muffin liners. (optional) In a medium bowl, stir together the zucchini, brown sugar, sugar, vegetable oil, eggs and vanilla. In a separate bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon.
Healthy Zucchini Oatmeal Muffins Amy's Healthy Baking
Healthy Zucchini Oatmeal Muffins JUMP TO RECIPE Learn how to make these amazing zucchini oatmeal muffins from scratch! They're really moist, full of spices and zucchini, and simple to make. They're great for breakfast meal prepping and quick grab-and-go snacks! They also contain no refined flour or sugar and 105 calories! No mixer required. Easy way to use a plentiful summer vegetable. Perfect balance of moist, hearty, and soft. Dairy free if using dairy-free milk. Adaptable to your liking with any add-ins you love in a muffin. BONUS: Zucchini muffins are vegetable delivery vehicles that even picky vege-skeptics will love. Preheat oven to 400 degrees F. Line muffin pan with liners. Set aside. In medium bowl whisk together flour, oats, baking soda and sugar. Set aside. In a medium size pot, melt butter. Remove from heat. Whisk eggs and milk into melted butter. Pour butter mixture into flour mixture. Stir well. Stir in zucchini. Scoop into muffin liners. Uhm, they need to eat? So you pull the bag of muffins out of the freezer, and 30 minutes later you're all munching on homemade muffins, crumbing up the car real good… But hey, HOMEMADE MUFFINS! Yeah, those are the times I pat myself on the back. How to Make Zucchini Oatmeal Muffins Mix the dry ingredients:
Healthy Zucchini Muffins Flavor the Moments
Sweet and fluffy Healthy Zucchini Oat Muffins are made with two whole grains, freshly-grated zucchini, and not-too-much sweetener. Make them ahead for easy, healthy weekday morning breakfasts or lunchbox treats. Kids sometimes say crazy things like, "I don't like zucchini." Healthy Oatmeal Zucchini Muffins made with whole grain oats and sweetened with maple syrup. A great way to sneak in those veggies for kids, and adults love them, too! Gluten free, dairy free recipe. Why You'll Love This Recipe: A tasty little snack that will become a family favorite! Easy to make with just a few simple ingredients. Let the oats soak in the mixture for 20 minutes to soften. Preheat oven: While the oats are soaking, preheat oven to 350°F/180°C. Line a muffin pan with 9 muffin cups. Mix dry ingredients: In a separate bowl, sift in whole wheat flour, baking powder, and baking soda. Add cinnamon, nutmeg, and salt and whisk to combine. Preheat the oven to 350 degrees. Have a standard-size, 12-well muffin pan at hand. Lightly grease the wells with cooking oil spray or line them with baking paper cups. Stir together the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl.
Healthy Zucchini Oatmeal Muffins Amy's Healthy Baking
Recipe ingredients These gluten-free zucchini muffins contain wholesome ingredients, most of which may be customized with what you have on hand. Ingredient notes Oat flour. Oats are naturally gluten-free, but some brands of oat flour may contain trace amounts of gluten as they're processed in facilities that also produce wheat products. Take a clean flour sack towel or several paper towels stacked together, and wrap the shredded veggies in it. Twist the ends until tightly wrapped, then gently squeeze. This is best done over a bowl to catch the liquid. Mix the dry ingredients and the wet ingredients separately.
Blend together eggs, rolled oats, neutral oil, sugar, vanilla extract, baking soda, baking powder, cinnamon, ginger, and shredded zucchini. Add ½ cup additional shredded zucchini and diced apple (optional). Pour into muffin cups. Top with additional rolled oats. Bake for about 35 minutes at 350 degrees Fahrenheit. The muffins should be about 7/8 full, recipe makes 14 muffins. Sprinkle muffin tops with the 1 Tbsp of reserved oats and 1 Tbsp mini chocolate chips (if using), press lightly to make sure they stick. Bake at 350 for 35 -45 minutes. A toothpick inserted in the center of a muffin should come out clean.
Zucchini Carrot Oatmeal Muffins with Whole Wheat and Golden Raisins
Jump to Recipe Healthy flourless Oatmeal Banana Zucchini Muffins with no added sweetener for a healthy snack or breakfast! Made flourless using rolled oats, these healthy zucchini muffins are gluten-free, dairy-free and banana sweetened. Step 6. Stir together all the date paste, eggs and oil in a mixing bowl until incorporated, then stir in the grated, drained zucchini. Add the flour mixture and stir until no trace of it remains.
