Zucchini Oatmeal Muffins. These are wonderful muffins that I've been making for many years. Also I double the amount of zucchini. These are always one of the first ways I use zucchini when zucchini season arrives.

That really helps keep your healthy zucchini oatmeal muffins low calorie and low fat! In a separate bowl, combine the flour, oats, baking powder, baking soda, salt, and cinnamon. Easy Zucchini Oatmeal Muffins packed with shredded zucchini! You can cook Zucchini Oatmeal Muffins using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Zucchini Oatmeal Muffins

Prepare 1 cup of shredded zucchini.
Prepare 1/2 cup of sugar.
Prepare 1/2 cup of brown sugar.
It's 1/3 cup of vegetable oil.
It's 2 of eggs.
You need 1 tsp. of vanilla.
Prepare 1 cup of flour.
Prepare 1/2 cup of oats.
Prepare 1/2 tsp. of baking powder.
Prepare 1/2 tsp. of baking soda.
Prepare 1/2 tsp. of salt.
It's 1/2 tsp. of nutmeg.
It's 1 tsp. of cinnamon.

Moist and flavorful with oats and zucchini. I've been filling my freezer with lots of muffins! It's quick and easy to grab in the mornings! Adding zucchini is such a good idea!

Zucchini Oatmeal Muffins instructions

Preheat oven to 350 degrees. In a large bowl mix together zucchini, sugars, oil, eggs and vanilla; mix well..
In a separate bowl combine all remaining dry ingredients..
Add dry ingredients to wet and mix well..
Line muffin tin with 12 muffin cups. Equally divide mixture among each..
Bake for 20 minutes. Allow to cool enough to remove to cooling rack. These can also be frozen in ziplock bag for later use..
Enjoy!.

In a large mixing bowl, mix together the eggs, zucchini, oil, and yogurt. In a medium bowl mix oats, yogurt, baking soda, nutmeg and cinnamon. In a small bowl combine the eggs, apples sauce, canola oil and vanilla extract. Made with oatmeal, buttermilk and honey, these Zucchini Oatmeal Muffins are easy to make and so delicious. They're super freezer friendly to stock up for easy lunch box assembly, and my kids absolutely love them!