Zucchini Oat Muffins Food

ZUCCHINI CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Line or spray a regular size muffin tin with non stick cooking spray.
• In a medium sized mixing bowl, mix oil, applesauce, sugar, and eggs.
• Stir in the zucchini and carrots.
• Add flours, oats, baking powder, cinnamon, nutmeg, and salt.
• Mix just until combined.
• Gently fold in the raisins and walnuts.
• Fill the muffin cups about 3/4 full and bake for 16-18 minutes.
• Check with a cake tester or wooden pick and the pick should come out clean.
• Cool in the muffin pan, or on a wire rack.
• Store in an air tight container.

BLUEBERRY ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
• Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

ZUCCHINI OAT MUFFINS

Steps:

• Preheat oven to 350°F degrees.
• Line a 12-cup muffin tin with paper liners.
• In a small bowl, combine ground chia seeds with water and let sit.
• In a medium-sized bowl, combine almond milk with lemon juice and let sit. Don't panic as it curdles - it's supposed to!
• In a large bowl, whisk together flours, oats, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
• Add vanilla and chia seeds to almond milk/lemon juice mixture and whisk until combined.
• Add wet ingredients to dry and stir until just combined.
• Fold in zucchini, raisins and walnuts. Let sit 5-10 minutes before filling prepared muffin tins.
• Bake 21-23 minutes. Once muffins are out of the oven wait 2-3 minutes before transferring to cooling rack.

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.

ZUCCHINI CARROT MUFFINS

Steps:

• Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
• If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
• Place the zucchini on a stack of paper towels. Pat dry and set aside.
• In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Add the grated carrot and zucchini. Fold gently to combine.
• In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
• Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
• Fold in the nuts or any other mix-ins.
• Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

OATMEAL ZUCCHINI MUFFINS

Steps:

• Pulse oatmeal in food processor until fine, then add baking soda and cinnamon and pulse to mix - remove from food processor and put aside in a bowl
• Add remaining ingredients to food processor and pulse until mixed
• Add dry ingredients and pulse until mixed
• Divide into 12 muffin cups
• Bake at 400F for 18 minutes

ZUCCHINI CARROT OATMEAL MUFFINS

Steps:

• Preheat oven to 350 degrees. Line a 12-count muffin pan with paper liners, or spray generously with nonstick cooking spray.
• Squeeze as much liquid as possible out of the zucchini and carrots. We want moist, not mushy.
• Mix dry ingredients in a large bowl and set aside.
• In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots.
• Add the wet ingredients to the dry ingredients and stir just until combined.
• Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.
• Coll completely in the muffin pans and serve.

ZUCCHINI OAT GREEK YOGURT MUFFINS

Steps:

• Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
• In a large mixing bowl, combine the flour, oats, cinnamon, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, and vanilla, mixing until well combined. Fold in the shredded zucchini.
• Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chocolate chips, if using.
• Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
• Bake for 18-20 minutes, or until the tops of the muffins begin to turn golden brown and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~15 minutes before transferring them to a wire rack to cool completely. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

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 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.

HEALTHY ZUCCHINI MUFFINS WITH NO FLOUR, NO SUGAR & NO OIL

Steps:

• Preheat oven to 325 degrees. Place oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step, however the toasting adds flavor!)
• Turn oven heat up to 350 degrees.
• Mash bananas well, they should have no lumps. (I use my mixer to mash them before adding the other wet ingredients.) Add eggs, maple syrup, zucchini, and vanilla. Mix to combine.
• Add dry ingredients to wet ingredients and mix until just incorporated.
• Allow mixture to rest for 30 minutes to 1 hour. This allows the oats to soften and soak up the liquids. (It should look thicker after resting.)
• Optional: Fold in 1/3 c mini chocolate chips or nuts.
• Scoop into muffin tin (greased or lined with muffin wrappers). The muffins should be about 7/8 full, recipe makes 14 muffins.
• Sprinkle muffin tops with the 1 Tbsp of reserved oats and 1 Tbsp mini chocolate chips (if using), press lightly to make sure they stick.
• Bake at 350 for 35 -45 minutes. A toothpick inserted in the center of a muffin should come out clean.

FLOURLESS BLENDER ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F. Coat a 24-cup mini muffin tin with cooking spray.
• Pulse oats in a blender until finely ground. Add baking powder, cinnamon, baking soda and salt; pulse once or twice to blend. Add zucchini, eggs, brown sugar, oil and vanilla; puree until smooth. (The batter will be wet.) Stir in chocolate chips, if using. Fill the prepared muffin cups.
• Bake until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool in the pan on a wire rack for 5 minutes, then turn out to cool completely.

HEALTHY ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 400 degrees. Place (12) paper liners in the cavities of a standard muffin pan.
• In a large bowl, whisk the melted coconut oil, coconut sugar and eggs vigorously until frothy, about 1 minute. Add the almond milk and vanilla, whisking well to combine.
• Add the oat flour, rolled oats, baking powder, cinnamon, baking soda and salt, and whisk until well combined, then fold in the zucchini and chocolate chips until incorporated.
• Divide the batter evenly between the (12) muffin cups and bake on the middle rack in the oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the muffins in the pan on a wire rack for 10 minutes, then carefully remove from the pan and allow to cool completely. Serve and enjoy!

HEALTHY CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 375 degrees F. Grease two 12-cup muffin tins and set aside.
• Add 1 1/2 cups of oats to your blender (Vitamix) and blend until ground into a fine flour. Remove from blender and put in a medium bowl.
• Mix in dry ingredients (oat flour, all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon and salt) and set aside.
• Add zucchini, Greek yogurt, sugar, banana, and honey to your blender and blend until smooth.
• Add vanilla, sugar and eggs and blend on low speed until just combined.
• Add dry ingredients and blend until combined.
• Mix in chocolate chips by hand (do not blend)!
• Pour batter into prepared muffin pan, making sure each well is only 3/4 full.
• Bake at 375 for 20-25 minutes or until the tops are set and spring back when touched. A toothpick inserted in the center should come out clean or with very few crumbs.
• Let sit in the muffin pan on a cooling rack for 5 minutes.
• Run a spoon around each muffin to release from the pan and transfer to a wire rack to cool.

ZUCCHINI ORANGE OAT MUFFINS

Steps:

• Heat oven to 375°F and grease a muffin pan with non stick cooking spray.
• Using a food processor or cheese grater, grate the zucchini to make approximately 1 ½ cups. Squeeze out excess moisture in paper towel.
• Cut the orange into four quarters. Blend the entire orange (including the skin) in your food processor (or blender) until pureed.
• Add all dry ingredients to a bowl: oat flour, brown rice flour, salt, cinnamon, nutmeg, and baking soda. Set aside.
• Add grated zucchini, pureed orange, eggs, coconut oil, and vanilla extract to the bowl. Mix everything together and scoop into the muffin pan.
• Bake for 25-30 minutes or until a toothpick comes out clean when poked in the center. Let cool on the counter and store in an airtight container in the fridge for up to one week. These muffins can also be frozen.

ZUCCHINI OAT MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, pecans, oats baking powder, salt and cinnamon. In a small bowl, beat eggs; combine with zucchini and oil. Stir into dry ingredients, stirring only until moistened (batter will be lumpy). , Fill greased muffin cups 3/4 cull. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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.

OAT BRAN ZUCCHINI MUFFINS

Steps:

• Stir ingredients together and spoon into muffin cups. Bake at 350 degrees for 18 to 22 minutes. Please do not over bake.

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.

ZUCCHINI BANANA BAKED OATMEAL CUPS

Steps:

• Preheat oven to 350ºF.
• In a bowl, combine the wet ingredients. Mix well and set aside.
• In a large mixing bowl, combine the dry ingredients. Add the wet ingredients to the dry ingredients and mix until just combined.
• Let set for 10 minutes to allow for the the oats to soak up the wet ingredients.
• Fold in the mix-ins.
• Transfer the batter to a greased muffin pan (this silicone muffin pan works great!). Fill the muffin wells all the way to the top for 16 muffins. Fill them 3/4 full for 24 muffins.
• Bake in the oven for 23-25 minutes or until tops are golden brown.
• Remove from oven and let set for 5 minutes. Transfer to a baking rack to continue to cool.
• Muffins can be served warm or cold.