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Zucchini Breakfast Muffins

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Delicious and moist zucchini breakfast muffins that capture the essence of home with a hint of cinnamon.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Mix together the grated zucchini, sugar, milk, and vegetable oil in a large bowl.
  3. Add the eggs to the mixture one at a time, mixing well after each addition.
  4. Combine the flour, rolled oats, baking powder, baking soda, cinnamon, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Fill the muffin cups about 2/3 full with the batter.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool for a few minutes in the pan before transferring them to a wire rack to cool completely.

Notes

These muffins can be paired with cream cheese or nut butter for an extra treat.

Nutrition

Find it online: https://cookingwithmayaa.com/zucchini-breakfast-muffins/

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