Oatmeal Zucchini Muffins Food

ZUCCHINI OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees and line a 12-cup muffin pan with muffin liners. (optional)
• In a medium bowl, stir together the zucchini, brown sugar, sugar, vegetable oil, eggs and vanilla.
• In a separate bowl, add the flour, oats, baking powder, baking soda, salt, and cinnamon. Stir until well combined.
• Mix the wet ingredients with the dry ingredeints and stir until well combined.
• Scoop the batter into the muffin pan, filling each cup 2/3 of the way full.
• Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Cool in the pan for 10 minutes, then remove muffins from the pan and allow to cool completely on a wire cooling rack.

ZUCCHINI-OATMEAL MUFFINS

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.

MINI OATMEAL ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350ºF and spray mini muffin pan with oil, or use liners; set aside.
• In a medium bowl, add oat flour, quick oats, baking soda, ground cinnamon and salt; set aside
• In a large bowl whisk together maple syrup, olive oil, egg, egg white and vanilla extract.
• Add dry ingredients to large bowl of wet ingredients; stir a few times then fold in zucchini and continue to stir until combined.
• Evenly distribute batter into 24 mini muffin pan, filling just about to the top. Bake for 12-15 minutes - or until toothpick inserted in center comes out clean. Allow muffins to cool in pan for 5-10 minutes before carefully removing. If using oil and no liners, try gently lifting edges with toothpick.

HEALTHY ZUCCHINI OATMEAL MUFFINS

Steps:

• Preheat the oven to 350°F, and coat 13 muffin cups with nonstick cooking spray. (If using liners, then line 13 muffins cups with liners and coat them with cooking spray.)
• In a medium bowl, stir together the oats, Greek yogurt, and 5 tablespoons of milk. In a second bowl, whisk together the flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, vanilla, and liquid stevia. Add in the oat mixture, stirring until no lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the zucchini.
• Divide the batter between the prepared muffin cups. Bake at 350°F for 30-33 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

OATMEAL ZUCCHINI MUFFINS

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.

ZUCCHINI OATMEAL BREAD/ MUFFINS

Steps:

• Combine first five (wet) ingredients in a large bowl and set aside.
• Combine dry ingredients and add to wet ingredients, mixing well.
• Pour into 2 - 9x5 loaf pans (or 24 muffin tins) and bake at 350 for 50-60 minute or until a toothpick tests clean.

OATMEAL SUMMER SQUASH (ZUCCHINI) MUFFINS

Steps:

• Preheat oven tp 400 degrees F.
• Combine flours, oats, baking powder, salt, cinnamon in a medium-large bowl.
• In a medium bowl, combine egg, milk, oil and honey. Mix well. Add wet ingredients to dry ingredients and stir until just moistened. Gently fold in zucchini.
• Fill lined or well greased muffin tins 2/3 full. bake for 15-20 minutes, until a toothpick inserted in the center comes out clean.
• Cool on wire rack.

ZUCCHINI OATMEAL MUFFINS

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.