This post might include affiliate links for products that I know and LOVE!
My Oatmeal Zucchini Muffins are a great way to use up the abundance of zucchini that is soon to come! My husband’s grandma gives us a boat-load of zucchini each year and since his grandpa is diabetic, I’m looking forward to giving them a few of these muffins! They’re the perfect sugar-free treat to go with his morning coffee. I just know you’ll be a huge fan of these spiced muffins as well. They don’t even require any special ingredients, you might already have everything in your pantry!
The shredded zucchini makes these muffins moist and gives them a great texture. They taste a lot like zucchini bread, but need a lot less cook time! My kids gobbled these right up and I have to admit, I was a huge fan of them as well. They made a wonderful grab and go breakfast for my husband! Prepping simple breakfast items makes our mornings so much easier, especially when you’re going through a rough morning “season” with toddlers.
NOTES: I doubled this recipe and put the extras in the freezer. They froze perfectly and kept their texture when reheated! You can even throw them in the microwave on defrost for a couple minutes if you’re short on time! I used oat flour in this recipe because it’s frugal. No need to purchase it at the store, just grind your own in the food processor! This recipe makes 1 dozen muffins. I’d say a serving would be one or two muffins. Feel free to add an “E” friendly side like Greek yogurt, egg whites, or 1% Cottage Cheese.
Trim Healthy Mama readers, enjoy your muffins with 1 t. of butter or coconut oil to keep it in “E” mode. If you’re at goal weight or would like a Crossover, feel free to add more.
Pin This Post for Later Here!
Special Ingredients Mentioned:
- 2 C. Oat Flour (2 C. Oats ground into flour)
- 1/2 C. Oats
- 1/2 C. Unsweetened Applesauce
- 1/4 C. Unsweetened Almond Milk
- 2 Egg Whites
- 1 t. Vanilla
- 1 t. Baking Powder
- 1/2 t. Baking Soda
- 1/4 t. Mineral Salt
- 3/4 C. Gentle Sweet
- 1 t. Cinnamon
- 1/4 t. Nutmeg
- 1/2 C. Chopped Zucchini Use a food processor to get it really small!
- Preheat the oven to 350 degrees. Lightly grease a muffin tin. Mix all ingredients together except zucchini. Don't overmix or the muffins won't be as fluffy! Gently fold in the chopped zucchini. Divide into 12 muffin cups. Bake for 25-30 minutes or until a toothpick stuck in the middle comes out clean. Enjoy!
I keep trying to print, but the print icon isn’t working. Is that just me? Thanks! These look amazing!
2 egg whites or 2 cups egg whites.?
2 Egg whites
This was wonderful! The whole family loved them and the kids gobbled them up. Thank you for a great recipe 🙂
Mine was very dry, like dry clumps that I could not stir gently. 😛 I don’t *think* I left anything out… but I had to add another 1/4C or so of milk and then it was a thick oatmeal. I wasn’t sure how the batter should have been. They turned out tasty, but still a bit dry. :/
Ah, I was going to ask, did you measure 2C oats then grind them to flour, or 2C oat flour after grinding (I assumed the latter, but then I wondered if that was what made it too dry — too much flour).
I measured 2 C. Oats THEN ground them to flour! I’m so sorry your muffins didn’t turn out as planned! 🙁
This is good to know. I have a container of already ground oats and I would have measured out 2 cups. Then it would be too dry! Any idea what the measurement would be for my oat flour?
About how many zucchinis do you need for this?
I would say about 2 medium-sized!
It says only 1/2 cup zucchini – is that right or a typo? It just doesn’t seem like very much. Going to make it that way (because I’ve already started lol) but I want to double check for the future.
So I asked earlier if 1/2 cup chopped zucchini was correct, and I see now it does fill it out. Looking fwd to trying these! And experimenting with shredded zucchini instead of chopped too. Thanks for sharing this recipe! I’ve been looking for a sweet “e” for zucchini!