Description

These Zucchini Oatmeal Muffins are a wholesome and delicious treat combining the subtle sweetness of honey and brown sugar with the moist texture of shredded zucchini. Perfect for a nutritious breakfast or snack, they use a blend of oat and all-purpose flour, making them hearty yet tender. Baked to golden perfection, these muffins are quick to prepare and a great way to incorporate veggies into your baking.

Ingredients

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Dry Ingredients

1 cup oat flour
1 1/4 cups all-purpose flour
1/3 cup brown sugar (packed)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 medium zucchini (finely shredded and excess moisture squeezed)
1 cup buttermilk
1/4 cup honey
1 large egg

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Instructions

Mix dry ingredients: Add all dry ingredients to a large bowl and mix very well to ensure even distribution of leavening agents and flavors.
Prep: Prepare a 12-cup muffin tin with paper liners. Preheat your oven to 400°F (204°C) to ensure it’s ready for baking.
Mix wet ingredients: In a medium bowl, combine the shredded zucchini, buttermilk, honey, and egg. Mix thoroughly to blend all wet components.
Combine batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing to keep the muffins tender.
Bake muffins: Evenly divide the batter into the prepared muffin cups using a cookie scoop or spoon. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Cool the muffins: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

For best texture, be sure to squeeze excess moisture from shredded zucchini to prevent soggy muffins.
If you don’t have oat flour, you can make your own by grinding rolled oats in a food processor until fine.
Honey adds natural sweetness, but you can substitute with maple syrup if preferred.
To keep muffins fresh, store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.