Description
These Zucchini Vanilla Muffins are a moist, lightly sweet treat combining the fresh flavor of zucchini with warm cinnamon and vanilla. Made with oat flour and rolled oats, these muffins are wholesome and perfect for a healthy breakfast or snack.
Ingredients
Wet Ingredients
- 2 eggs
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 cup oat flour (pulse oats in your food processor until finely ground)
- 1/2 cup rolled oats
Produce
- 1 large zucchini, peeled and shredded
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tray with muffin liners and set aside to prepare for baking.
- Mix Wet Ingredients: In a mixing bowl, combine the eggs, sugar, cinnamon, and vanilla extract. Whisk these together until the mixture lightens in color, which should take about one minute.
- Add Dry Ingredients: To the wet mixture, add the baking powder, oat flour, and rolled oats. Mix everything together until fully incorporated, forming a batter.
- Incorporate Zucchini: Gently fold in the shredded zucchini to the batter, ensuring an even distribution without overmixing.
- Portion Batter: Divide the batter evenly among the muffin liners in the prepared tray.
- Bake Muffins: Bake the muffins in the preheated oven for approximately 13 minutes or until a toothpick inserted into the center comes out clean.
Notes
- Make sure zucchini is well shredded and excess moisture is lightly squeezed out to prevent soggy muffins.
- Using oat flour and rolled oats makes these muffins gluten-free if certified oats are used.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a vegan version, replace eggs with flax eggs and use a plant-based sugar.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
