Oatmeal Zucchini Muffins Recipes

ZUCCHINI-OATMEAL MUFFINS

Zucchini-Oatmeal Muffins image

As any cook with a booming zucchini crop knows, you can never have too many recipes calling for that abundant vegetable!-Shirlee Nelson, Marcus, Iowa

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 11

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs, lightly beaten
3/4 cup canola oil
1-1/2 cups shredded peeled zucchini
1/2 cup raisins or chopped dates
1/2 cup chopped pecans

Steps:

In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.

Nutrition Facts :

OATMEAL ZUCCHINI MUFFINS

Oatmeal Zucchini Muffins image

This is a low-fat oatmeal muffin that I added zucchini to. I changed the baking time to 25-30 minutes, I found the center to be a little undercooked at 20 minutes, but it could be because I used frozen shredded zucchini and it was pretty watery...not sure.

Provided by lmark

Categories Breakfast

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup oats
1 cup skim milk
1 cup flour
1/2 cup brown sugar
1/2 cup unsweetened applesauce
1 cup shredded zucchini
1 egg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon

Steps:

Soak oats in milk for 1 hour.
Add remaining ingredients, mix with fork until just moistened.
Divide equally among 12 muffin tins that have been sprayed with non-stick spray or muffin liners.
Bake in 400F for 25 -30 minutes.

Nutrition Facts : Calories 144, Fat 1.5, SaturatedFat 0.3, Cholesterol 18, Sodium 202.8, Carbohydrate 28.3, Fiber 1.9, Sugar 9.1, Protein 4.8

ZUCCHINI OAT MUFFINS

Zucchini Oat Muffins image

Oats and pecans add heartiness to these slightly sweet muffins. Your family will never know you're sneaking a vegetable into these treats!-Janet Bonarski, Perry, New York

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

Ingredients

2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 cup chopped pecans
1/2 cup quick-cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 large eggs
1 medium zucchini, shredded (about 3/4 cup)
3/4 cup vegetable oil

Steps:

In a large bowl, combine the flour, sugar, pecans, oats baking powder, salt and cinnamon. In a small bowl, beat eggs; combine with zucchini and oil. Stir into dry ingredients, stirring only until moistened (batter will be lumpy). , Fill greased muffin cups 3/4 cull. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 421 calories, Fat 23g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 319mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI OATMEAL MUFFINS

Zucchini Oatmeal Muffins image

Make and share this Zucchini Oatmeal Muffins recipe from Food.com.

Provided by Marilyn L.

Categories Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups flour
1 1/2 cups sugar
1 cup chopped nuts
1/2 cup rolled oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, beaten
1 medium zucchini, shredded (about 1 1/2 cups)
3/4 cup oil

Steps:

Grease 12 medium size muffin tin. Preheat oven 400 degrees.
Mix dry ingredients together in large bowl. Mix eggs, oil and shredded zucchini together and pour over dry ingredients. Mix until moinstened.
Spoon batter into muffin tins. Bake 25 minutes. Cool on wire rack. These freeze well.

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