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Blueberry Zucchini Oatmeal Muffins

by on February 28, 2012 in Breads, Muffins February 28, 2012 BreadsMuffins
See post on Lindsey ’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Blueberries and zucchinis make these oatmeal muffins healthy and delicious.

Ingredients

  • 2-½ cups Oatmeal, Old Fashioned
  • ⅔ cups Brown Sugar
  • ½ teaspoons Salt
  • ½ teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1 cup Blueberries
  • 1 whole Zucchini, Finely Chopped In Food Processor
  • 1 cup Unsweetened Applesauce
  • ⅓ cups Egg Whites
  • 1 whole Egg
  • 1 teaspoon Vanilla

Preparation

Preheat oven to 350ºF.

In a large bowl, combine oatmeal, brown sugar, salt, baking soda, baking powder, and cinnamon. Stir to combine. Add in blueberries, zucchini, applesauce, egg whites, egg and vanilla. Stir until blended.

Spray a muffin tin with Pam. Fill tin with batter.

Bake for about 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.

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2 Reviews

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Elizabeth on 9.4.2016

These were lovely! I ran out of oats for the last 1/4 cup so I just added ground almonds. Otherwise I made them to the recipe. Delicious! They were a big hit in our house.

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Cayla on 6.11.2012

Love these muffins! I blended up my oats a little for a smoother texture and they still turned out great. I’ll make them again with different berries/nuts for some variety. Thank you for sharing this recipe with us!

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