After going to a local farm last week, we had pounds and pounds of zucchini to use up. I got a deal on a big box for $2.50 -- too good to pass up when we're trying to save money and be frugal! It's gone into a number of recipes (with more to come), including these awesome zucchini muffins. There isn't any oil, butter, or salt and the sugar is relatively low. The oatmeal and zucchini pack in a good amount of fiber, nutrients and veggies. That makes for a healthy, low-cal yet delicious muffin. Since the veggies are hidden, I can't keep M2 out of them! She ate five minis and one regular in a day, then proceeded to beg for more.
My first batch of these, I used honey instead of sugar. I found I had to use more of it, which led to more calories. Using regular sugar works much better, for taste and for calorie count. These clock in at about 40 calories per mini and 105 calories per regular muffin. Not bad at all! I have two minis or a regular for breakfast, add a piece of fruit, and I'm good. It doesn't blow my weight loss and it's a filling meal so I don't go looking for more.
These muffins are quick and easy -- don't worry about what order you put the ingredients in, they're very forgiving. Simply dump and mix! The longest part of the recipe is grating the zucchini. Even that goes fast.
The zucchini oatmeal muffins freeze well, I suggest freezing as soon as they're completely cool if that's what you plan to do. If you leave them out to eat, finish or freeze them within three days. They're super moist, so any longer and you may start to find mold. Ew!
For other healthy muffin recipes, check out my banana mini muffins, chocolate banana mini muffins and double chocolate banana mini muffins.
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Healthy Zucchini Oatmeal Muffins Recipe
Prep Time: 15 minutes
Cook Time: 16 minutes
Keywords: bake snack breakfast low calorie low-sodium vegetarian vegetable American fall spring summer winter
Ingredients (24 regular or 66 mini muffins)
- 2 cups shreded zucchini, packed
- 2 1/2 cups whole wheat flour
- 1 cup old fashioned oatmeal or rolled oats
- 1/2 cup sugar
- 1.5 cups unsweetened apple sauce
- 3.5 tsp vanilla
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1/8 tsp allspice
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large eggs
- Preheat oven to 350 degrees
- Combine all dry ingredients in stand mixer
- Add wet ingredients until well combined
- Spray muffins tins generously
- Bake for 15 minutes or until muffins are firm when touched
- Remove from muffin tin promptly and let cool on cooling rack
- Let cool completely before covering
- Eat or freeze within 3 days to avoid molding muffins
- TO FREEZE: Wrap tightly in wax paper then Press and Seal then place in freezer bag