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Zucchini Oat Breakfast Muffins with Applesauce Recipe

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These Zucchini Oat Breakfast Muffins with Applesauce are a delightful blend of healthy ingredients and sweet flavors. Perfect for breakfast or a snack, they are moist, nutritious, and easy to make.

Ingredients

Scale
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1 cup rolled oats (old-fashioned)
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened applesauce
  • 1/2 cup brown sugar, packed
  • 1/4 cup honey or maple syrup
  • 1/4 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/2 cup chopped nuts (such as walnuts or pecans) or chocolate chips

Instructions

  1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
  2. In a large bowl, mix together the grated zucchini, oats, flour, applesauce, brown sugar, honey or maple syrup, oil, eggs, and vanilla extract until well combined.
  3. Add the baking powder, baking soda, cinnamon, and salt, and mix until evenly distributed, being careful not to overmix.
  4. If using, fold in the nuts or chocolate chips gently into the batter.
  5. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
  6. Bake in the preheated oven for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  7. Once done, remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Keywords: Make sure to squeeze out excess moisture from the zucchini to avoid soggy muffins. You can substitute applesauce with mashed banana if needed.

Find it online: https://mombanana.com/zucchini-haferfruhstucksmuffins-mit-apfelmus-rezept/