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Zucchini Oatmeal Muffins

One-Bowl Zucchini Oatmeal Muffins Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup old-fashioned rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 cup plain Greek yogurt
  • 1/4 cup maple syrup
  • 1/4 cup melted coconut oil or vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups shredded zucchini, squeezed dry

Method
 

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk the yogurt, maple syrup, oil, eggs, and vanilla until smooth.
  2. Add the flour, oats, baking powder, baking soda, salt, and cinnamon to the bowl. Stir gently until just combined and no dry flour is visible; do not overmix.
  3. Fold in the squeezed, shredded zucchini until distributed evenly.
  4. Divide the batter among the muffin cups, filling each about three-quarters full. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Store fully cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate or freeze. If you freeze them, reheat directly from frozen in 30-second bursts.