Oatmeal Zucchini Muffins

Enjoy these tasty muffins loaded with walnuts for a quick breakfast or snack on the go. Recipe can also be made in a loaf pan with adjusted cook time.

Ingredients

• 1 Cup sugar
• 3 Eggs
• 2/3 Cup vegetable oil
• 1 Tsp vanilla
• 1 1/2 Cups all-purpose flour
• 1 Cup old fashioned oats, uncooked
• 1 Tbsp baking powder
• 1/2 Tsp salt
• 2 Tsp cinnamon
• 1 Tsp nutmeg
• 3 Cups shredded zucchini
• 1 Cup chopped walnuts (optional)

Directions

Step 1

Preheat oven to 350°F. Grease two muffin tins.

Step 2

In a large bowl, beat together sugar, eggs, oil, and vanilla. Add flour, oats, baking powder, salt, cinnamon, and nutmeg. Mix just until dry ingredients are moist.

Step 3

Squeeze excess liquid from shredded zucchini. Stir zucchini and walnuts, if using, into batter.

Step 4

Spoon batter into muffin tins to make 24 muffins. Bake 15 minutes or until inserted toothpick comes out clean. Cool completely before removing from pan.

Utensils Needed

• Large mixing bowl
• Medium mixing bowl
• Electric mixer
• Measuring utensils
• Muffin pan and cups
• Spatula

NUTRITION FACTS

Serving Size: 1 Muffin

Nutrients	Amount
Calories	130
Total Fat	1 g
Saturated Fat	7 g
Cholesterol	20 mg
Sodium	110 mg
Total Carbohydrates	15 g
Dietary Fiber	1 g
Total Sugars	7 g
Added Sugars	0 g
Protein	2 g