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Zucchini Muffins

Zucchini muffins topped with oats and chocolate chips on a gray plate with fresh zucchini and oats nearby.
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 24
Estimated Cost: 14
Total Calories: 1650
Best Season: Summer, Suitable throughout the year
Description

These moist and tender zucchini muffins are a delicious way to use fresh zucchini while adding extra nutrition to your day. Naturally sweetened and packed with wholesome ingredients, they bake up soft, fluffy, and full of cozy flavor. Perfect for breakfast, lunchboxes, or an afternoon snack, these easy muffins are a family-friendly treat that can be made ahead and enjoyed all week.

Ingredients
  • 2 1/2 cups Oats (old fashioned)
  • 1 cup Bananas (mashed - 2 or 3 large)
  • 2 large Eggs (lightly beaten)
  • 1/2 cup Pure maple syrup (or honey)
  • 2 1/2 cups Zucchini (shredded - peeled or unpeeled)
  • 2 tsp Vanilla extract
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/3 cup Mini chocolate chips (optional - add 1 Tbsp for topping)
Instructions
  1. 1

    Preheat oven to 325° degrees.

  2. 2

    Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room  temperature. (If you are in a hurry you can skip this step, however the toasting adds flavor!)

  3. 3

    Reserve 1 Tbsp of oats for muffin tops. Place remaining oats in food processor and pulse until they reach a rough, flour like consistency.

  4. 4

    Turn oven heat up to 350° degrees.

  5. 5

    Mash bananas well, they should have no lumps. (I use my mixer to mash them before adding the other wet ingredients.) Add eggs, maple syrup, zucchini, and vanilla. Mix to combine.

  6. 6

    Add dry ingredients to wet ingredients and mix until just incorporated.

  7. 7

    Allow mixture to rest for 30 minutes to 1 hour. This allows the oats to soften and soak up the liquids. (It should look thicker after resting.)

  8. 8

    Optional: Fold in 1/3 c mini chocolate chips or nuts.

  9. 9

    Scoop into muffin tin (greased or lined with muffin wrappers). The muffins should be about 7/8 full, recipe makes 14 muffins.

  10. 10

    Sprinkle muffin tops with the 1 Tbsp of reserved oats and 1 Tbsp mini chocolate chips (if using), press lightly to make sure they stick.

  11. 11

    Bake at 350° for 35 -45 minutes. A toothpick inserted in the center of a muffin should come out clean.

Nutrition Facts

Servings 24

Serving Size 1 Muffin

Amount Per Serving
Calories 92kcal
% Daily Value *
Total Fat 2g4%
Saturated Fat 1g5%
Cholesterol 16mg6%
Sodium 41mg2%
Potassium 110mg4%
Total Carbohydrate 17g6%
Dietary Fiber 2g8%
Sugars 9g
Protein 2g4%
Vitamin A 45 IU
Vitamin C 2 mg
Calcium 30 mg
Iron 0.7 mg
Vitamin D 0.1 mcg
Vitamin E 0.2 mcg
Vitamin K 3 mcg
Thiamin 0.07 mg
Riboflavin 0.05 mg
Niacin 0.4 mg
Vitamin B6 0.08 mg
Folate 12 mcg
Vitamin B12 0.08 mcg
Biotin 1 mcg
Pantothenic Acid 0.2 mg
Phosphorus 65 mg
Iodine 3 mcg
Magnesium 18 mg
Zinc 0.4 mg
Selenium 3 mcg
Copper 0.07 mg
Manganese 0.5 mg
Molybdenum 4 mcg
Chloride 15 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://chas.org/recipe/zucchini-muffins/