Zucchini Oat Muffins Recipe

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Oats and pecans add heartiness to these slightly sweet muffins. Your family will never know you're sneaking a vegetable into these treats!—Janet Bonarski, Perry, New York
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 cup chopped pecans
  • 1/2 cup quick-cooking oats
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 medium zucchini, shredded (about 3/4 cup)
  • 3/4 cup vegetable oil

Nutritional Facts

1 serving (1 each) equals 421 calories, 23 g fat (3 g saturated fat), 71 mg cholesterol, 319 mg sodium, 49 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. 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).
  2. 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. Yield: 1 dozen.
Originally published as Zucchini/Oatmeal Muffins in Country Woman July/August 1992, p35

Nutritional Facts

1 serving (1 each) equals 421 calories, 23 g fat (3 g saturated fat), 71 mg cholesterol, 319 mg sodium, 49 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Zucchini Oat Muffins

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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4 Star
 (1)
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MY REVIEW
Reviewed Mar. 2, 2011

These are some of the most delicious muffins we make at home: even the kids love them. Slightly sweet and an enjoyable cruchy top. They don't last long!

MY REVIEW
Reviewed Jul. 18, 2008

These seemed a little dry. Next time I think I would add a little more oil. I did make a crumb topping which I put on them before I baked them.

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