Oatmeal Zucchini Muffins (Frugal & Easy!)
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There’s something so comforting about a warm muffin served fresh from the oven. These Oatmeal Zucchini Muffins are a staple in my kitchen because they’re moist, hearty, and secretly loaded with veggies. My kids love them, and I love that they taste just like zucchini bread with less cook time.
Whether you’re serving them up for breakfast, tossing them in lunchboxes, or pairing them with a cozy afternoon cup of tea, these muffins deliver every time. They’re also Trim Healthy Mama–friendly (E), easy to prep in bulk, and a brilliant way to use up that late-summer zucchini.
Keep reading to learn how to make this easy breakfast or snack!
What You’ll Need to Make Oatmeal Zucchini Muffins
Here’s what makes these muffins so delicious. Be sure to check out my adaptations.
- Zucchini: This moisture-rich veggie practically disappears into the batter, adding nutrients and texture without a strong flavor. Even if your kids are the best veggie detectives, they won’t notice a thing.
- Oats: Heart-healthy, energizing, and particularly clever when ground into oat flour. If you’re a Mama on a budget, oats are a great way to enjoy baking without spending an arm and a leg.
- Unsweetened applesauce: Adds a hint of natural sweetness and keeps things moist. You can also use Greek yogurt for a boost of protein. If using Greek yogurt, add extra sweetener.
- Eggs: To keep this recipe a THM E, I used egg whites, but you can substitute the equivalent in whole eggs if desired.
- Sweetener: For this recipe, I used THM Gentle Sweet, a great blend of low-glycemic sweeteners. You can substitute with honey or coconut sugar if that’s what you have on hand.
- Baking powder, cinnamon, vanilla, and salt: Classic ingredients to give the muffins flavor and lift!
How to Prep Your Zucchini
Zucchini is the true star of this recipe, but it’s important to prep it properly. Here are my top tips for great results every time.
1. Grate It Finely
Grate your zucchini on the fine or medium side of a box grater. You can also use a food processor, which is my favorite way to process zucchini. This helps it distribute evenly throughout the batter, so no one ends up biting into a big chunk of veggie. If you’re baking for picky eaters (or skeptical toddlers), this is key for keeping it undetectable.
Bonus tip: One medium zucchini yields about 1-1¼ cups grated, depending on size.
2. Drain Out the Excess Moisture
Zucchini is over 90% water, and while that moisture is great for creating tender muffins, too much of it can turn your batter into a soggy mess.
To fix this, grab a clean kitchen towel, cheesecloth, or even a few layers of paper towels. Pile your grated zucchini into the center, then twist and squeeze until you’ve removed most of the liquid. You want your zucchini damp, but not dripping.
If your muffins have ever come out gummy or underbaked, excess zucchini water is probably the reason.
How to Make Oatmeal Zucchini Muffins
Step One: Mix the Ingredients
Preheat your oven to 350°F. Line a 12-cup muffin tin with liners or lightly grease. In a large bowl, whisk together the applesauce, eggs, almond milk, sweetener, and vanilla.
Step Two: Fold in the Zucchini
Stir in the oat flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg until just combined. Gently fold in the zucchini and let the batter sit for 5-10 minutes.
Step Three: Bake the Oatmeal Zucchini Muffins
Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean. Remove and cool on a wire rack. Enjoy!
Oatmeal Zucchini Muffins
Oatmeal Zucchini Muffins are a great way to use excess garden produce! They're low-fat and free of sugar. Enjoy for a simple breakfast or a snack.
Ingredients
- ½ cup unsweetened applesauce or Greek yogurt*
- 2 egg whites
- ¼ cup unsweetened almond milk
- ¾-1 cup Gentle Sweet or your preferred healthy sweetener
- 1 teaspoon pure vanilla extract
- 2 cups oat flour**
- ½ cup oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon pink Himalayan salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup chopped zucchini***
Instructions
1. Preheat your oven to 350°F. Line a 12-cup muffin tin with liners or lightly grease it.
2. In a large bowl, whisk together the applesauce, eggs, almond milk, sweetener, and vanilla.
3. Stir in the oat flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg until just combined.
4. Gently fold in the zucchini and let the batter sit for 5-10 minutes.
5. Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean. Remove and cool on a wire rack. Enjoy!
Notes
*If using Greek yogurt, go with the higher amount of sweetener.
**You can make your own oat flour by blending whole oats or purchase it. I recommend making your own, as oat flour is pricey.
***Use your food processor to get the zucchini extra-fine. Otherwise, a regular shredder will do.
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Storage Tips & Variations
These muffins are freezer-friendly and store well in the fridge, too! If you have kids who can make their own breakfast (when given options!), this will be a great addition to your freezer stash. Add a pat of butter and they’ll be good to go!
Freezer: Let muffins cool completely, then wrap individually and store in a freezer bag for up to 3 months. To serve, thaw overnight in the fridge or reheat in the oven at 350°F for 15-20 minutes.
Fridge: Store in an airtight container or Ziploc bag for up to 5 days.
Fun Variations:
- Chocolate chips: Add a small handful of stevia-sweetened chocolate chips.
- Blueberry: Gently fold in ½ cup of blueberries (fresh or frozen).
- Banana: Substitute the applesauce for mashed banana for a different flavor profile.
- Crunchy topping: Sprinkle a little oat, cinnamon, and sweetener mix on top before baking.
Note: If following THM, chocolate chips could switch your fuel source. Add only a couple to each muffin.
Frequently Asked Questions
Can I use quick oats or old-fashioned oats?
Both are great options! Quick oats will give you a softer texture. Both are interchangeable and will give you great, albeit slightly different, results.
How sweet are these muffins?
They are lightly sweet. If your family is used to very sweet muffins, you may want to add more sweetener! Using Greek yogurt will decrease the sweetness more, so be sure to adjust accordingly if using that option. You can also add more chocolate chips to each muffin.
Can I make these egg-free?
I haven’t tested this with egg substitutes, but you could try using egg replacer! Be sure to use a high-quality egg replacer and let me know how it goes so I can add it to my notes! 🙂
I follow Trim Healthy Mama! What’s the best way to eat these for a full THM E meal?
Pair 1-2 Oatmeal Zucchini Muffins with a collagen coffee for protein. You can also enjoy them with a bit of Greek yogurt and berries on the side!
This recipe is a beautiful example of a simple, healthy meal that nourishes the body and soul without stressing you out. Whether you’re prepping for the week ahead or just want something cozy to enjoy with coffee, these muffins are a win.
And a simple reminder, friend… It’s okay to do something for yourself. Even if it’s just baking a batch of muffins and savoring one while your kids run wild for a few minutes. That counts. 💛
