Shredded Zucchini Oat Muffins

shredded zucchini oat muffins Shredded zucchini oat muffins healthy zucchini muffins recipe
How it’s already September is beyond me. Although this year has been dreadful, I will give it credit for going by quickly! Suffice it to say, we’re in month seven of social distancing, and getting back to eating healthy has become a big priority in our household. I’m a self-admitted carbs lover, so if I ever get a chance to make a healthier alternative to the carbs I love, I’m all over it! These shredded zucchini oat muffins are delicious and easier on the guilt.
As I mentioned earlier this year, I’ve been enjoying trying my hand at more baking, while staying home. You might remember this delicious banana bread recipe I shared at the start of summer. It’s become a sort of game for myself to try and see if I can keep the sweet and delicious taste that we love in our baked goods, while swapping out some of the unhealthy ingredients.
For these zucchini oat muffins, I used sugar alternatives such as maple syrup and apple sauce. You still get a sweet taste, but without the refined sugar. That’s a win in my book!
As for the zucchini, I LOVE zucchini in a variety of recipes. It’s a versatile vegetable that works with so many ingredients. Plus, if you have kiddos, these zucchini oat muffins are a great way to sneak in some veggies, bypassing the obvious cut vegetables on a lunch or dinner plate. Perfect breakfast on the go or snacks for the entire family!

Shredded Zucchini Oat Muffins

Shredded Zucchini Oat Muffins

Prep Time 20 mins
Cook Time 15 mins

Ingredients

  • 1⅔ cups Whole wheat flour
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • ½ tsp Salt
  • 1 Egg
  • ½ cup Maple Syrup
  • ½ cup Milk Use 1 or 2%
  • ¼ cup Coconut oil Melted
  • 1 tsp Vanilla extract
  • ⅓ cup Apple Sauce Unsweetened
  • 1½ cups Freshly shredded or grated Zucchini Use a food processor for quicker results
  • ⅓ cup Old Fashioned oats uncooked

Instructions

  • Preheat oven to 350 degrees and grease a 12-cup muffin pan
  • In a mixing bowl, mix together dry ingredients
  • In a separate bowl, mix together wet ingredients
  • Add egg to dry ingredients, followed by bowl of wet ingredients
  • Mix on low speed for no longer than a minute. Be careful not to over work mixture
  • Grate the Zucchini and coarsely chop (also can use a food processor)
  • Stir in Zucchini and uncooked oats
  • Portion batter evenly into muffin cups
  • Bake for 15-16 minutes or until golden brown
  • Remove from muffin tin and cool on a wire rack
Keyword Baking, Bread, Muffins, Zucchini

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