Oatmeal Zucchini Muffins
Enjoy these tasty muffins loaded with walnuts for a quick breakfast or snack on the go. Recipe can also be made in a loaf pan with adjusted cook time.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 24
Ingredients
- 1 cup sugar
- 3 eggs
- ⅔ cup vegetable oil
- 1 teaspoon vanilla
- 1½ cups all-purpose flour
- 1 cup old fashioned oats, uncooked
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 3 cups shredded zucchini
- 1 cup chopped walnuts (optional)
Directions
- Preheat oven to 350°F. Grease two muffin tins.
- In a large bowl, beat together sugar, eggs, oil, and vanilla. Add flour, oats, baking powder, salt, cinnamon, and nutmeg. Mix just until dry ingredients are moist.
- Squeeze excess liquid from shredded zucchini. Stir zucchini and walnuts, if using, into batter.
- Spoon batter into muffin tins to make 24 muffins. Bake 15 minutes or until inserted toothpick comes out clean. Cool completely before removing from pan.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 130 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 20 mg |
| Sodium | 110 mg |
| Total Carbohydrates | 15 g |
| Dietary Fiber | 1 g |
| Total Sugars | 7 g |
| Added Sugars included | |
| Protein | 2 g |