Enjoy a deliciously healthy treat with these Oatmeal and Zucchini Muffins! They are moist, cheesy, and packed with the goodness of zucchini, oatmeal, and cheese, making them perfect for any time of the day. Whether you’re looking for a quick breakfast, a satisfying snack, or a light lunch, these muffins fit the bill. Easy to prepare, they are sure to become a staple in your kitchen.
Preparation Time
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Ingredients
Zucchini:
- 1 zucchini, grated and excess liquid squeezed out (about 1 cup / 130g)
- 1/2 tsp salt
Wet Ingredients:
- 2 eggs
- 4 tbsp milk (60 ml)
- 2 tbsp oatmeal, soaked for 10 minutes (20g)
Dry Ingredients:
- 1/4 cup Parmesan or Pecorino cheese, grated (50g)
- 1/2 cup + 2 tbsp flour (100g)
- 1 tbsp baking powder
Directions
- Grate the Zucchini:
- Grate the zucchini and use gloves to squeeze out the excess moisture. Sprinkle with 1/2 tsp of salt and set aside.
- Prepare the Wet Ingredients:
- In a bowl, whisk together the eggs, milk, and soaked oatmeal until well combined.
- Combine Dry Ingredients:
- In another bowl, whisk together the sifted flour, baking powder, and grated Parmesan or Pecorino cheese.
- Mix Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Preheat the Oven:
- Preheat your oven to 180°C (360°F).
- Fill the Muffin Pan:
- Line a muffin pan with cupcake liners or grease the pan well. Fill each cup with the batter, about 3/4 full.
- Bake:
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Serving Suggestions
- Enjoy these muffins on their own or with a dollop of sour cream or yogurt.
- They pair well with a fresh salad or a bowl of soup for a more complete meal.
- Serve with a drizzle of honey or maple syrup for a sweet touch.
Cooking Tips
- Make sure to squeeze out as much moisture as possible from the grated zucchini to prevent the batter from becoming too wet.
- You can add herbs like dill or parsley to the batter for extra flavor.
- Use a combination of cheeses like cheddar or feta for a different taste.
Nutritional Benefits
- Zucchini: Low in calories and high in fiber, vitamins A, C, and potassium.
- Oats: Provide fiber and protein, which helps keep you full longer.
- Eggs and Cheese: Offer protein, calcium, and essential nutrients for energy and muscle repair.
Dietary Information
- Vegetarian
- Can be made gluten-free by using gluten-free flour and oats.
Nutritional Facts (Per Muffin)
- Calories: 120
- Protein: 5g
- Carbohydrates: 14g
- Fat: 5g
- Fiber: 2g
- Calcium: 70mg
Storage Tips
- Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- They can also be frozen for up to 3 months. Reheat in the oven or microwave before serving.
Why You’ll Love This Recipe
These oatmeal and zucchini muffins are easy to make, versatile, and packed with nutrients. They are perfect for meal prepping and can be enjoyed as a quick snack or a part of a larger meal. Their moist texture, savory flavor, and healthy ingredients make them a delightful choice for any occasion. Plus, they’re a great way to sneak more veggies into your diet!
Conclusion
Bake a batch of these Oatmeal and Zucchini Muffins and enjoy a delicious, nutritious treat that fits perfectly into any meal plan. They’re easy to prepare, made with simple ingredients, and taste incredible. Whether you’re hosting a brunch, need a quick snack, or want a light lunch, these muffins have got you covered. Share this recipe with friends and family and enjoy happy baking together!
Frequently Asked Questions
- Can I use whole wheat flour instead of all-purpose flour?
Yes, whole wheat flour can be used, but it may result in a denser texture. You can use a mix of whole wheat and all-purpose flour for a better balance. - Can I substitute the cheese with a dairy-free option?
Yes, you can use a dairy-free cheese substitute to make these muffins lactose-free. - What other vegetables can I add to the batter?
Grated carrots, spinach, or bell peppers would be great additions to the batter for extra flavor and nutrition. - How can I make these muffins vegan?
Substitute eggs with flaxseed meal or chia seeds mixed with water and use plant-based milk and cheese alternatives. - Can I use rolled oats instead of quick oats?
Yes, but soak them a bit longer, about 20 minutes, to soften them adequately. - Can I add nuts or seeds to the recipe?
Absolutely! Chopped nuts like walnuts or seeds such as sunflower seeds can add a nice crunch to the muffins. - What can I use instead of zucchini?
You can use grated yellow squash, carrots, or even sweet potatoes as substitutes. - Can I add some sweet ingredients like raisins or cranberries?
Yes, adding dried fruits like raisins or cranberries can provide a sweet and tangy contrast to the savory flavors. - How do I prevent muffins from sticking to the liners?
Make sure to use good-quality muffin liners or grease the pan well. You can also lightly spray the liners with cooking spray. - Can I prepare the batter ahead of time?
Yes, you can prepare the batter and store it in the refrigerator for up to 12 hours. Stir it well before filling the muffin cups and baking.