A favorite of my boys. I sometimes add shredded carrots and substiute some whole wheat flour to up the nutrition.
Preheat oven to 400 degreees and grease 12 muffin cups or line with muffin papers.
Measure flour, sugar, oats, baking powder, and cinnamon into a large bowl. In a medium bowl, beat eggs slightly with a fork. Stir in zucchini and oil.
Stir egg mixture all at once into flour mixture just until flour is moistened. Spoon batter into prepared muffin pan.
Bake 25 minutes.
You must be logged in to post a review.
Great muffins! I added the carrots and a little more cinnamon for extra flavor. Filling enough for a quick breakfast but light enough as an after-work (or school) snack. The muffins crumble a bit when you spread butter on them but they are still moist 4 days later. Thanks!
I posted the recipe (with pictures) here: http://inanenvelope.blogspot.com/2010/07/recipe-zucchini-oatmeal-muffins.html
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
One Comment
Leave a Comment
You must be logged in to post a comment.
gabgal on 7.17.2010
Great recipe! Thanks!
I blogged about it (with pictures) here, http://inanenvelope.blogspot.com/2010/07/recipe-zucchini-oatmeal-muffins.html