These Oatmeal Zucchini Muffins made with oats and sweetened with maple syrup. A great way to sneak in those veggies for kids, and adults love them, too! Gluten free, dairy free recipe.
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Why You Should Make This
- A tasty little snack that will become a family favorite!
- Easy to make with just a few simple ingredients.
- Use up all that extra zucchini during zucchini season!
- Gets your kids to eat more veggies!
- Stores for days and freezer friendly.
Interested in another mini muffin recipe? Try Mini Banana Muffins, too!
Recipe Ingredients
These oatmeal zucchini muffins are without a doubt a favorite snack. I’ve made them so many times – I’m obsessed! All we need is some ingredients from our healthy baking pantry and fresh zucchini, of course:
- quick oats + oat flour – If you already have oat flour on hand, you can use that. Otherwise simply pulse some quick oats into flour (more on this below). You’ll need both quick oats AND oat flour for this recipe. Use certified gluten free oats, if needed. Note: If you want to sub the oat flour, you can likely use wheat flour or white whole wheat flour, but I did not test it this way.
- baking soda – the leavening agent to make the muffins rise.
- cinnamon – taste testers preferred one full teaspoon here. If you don’t love cinnamon, use 1/2 teaspoon ground cinnamon.
- fine sea salt – to help balance the flavors. Kosher salt or fine sea salt is best for baking.
- pure maple syrup – naturally sweetened without refined sugar. You can also use honey if you’d like.
- light olive oil – or avocado oil, or melted coconut oil (room temperature). Basically any mild oil will work.
- egg + egg white – I found using one large egg plus an additional egg white is best to get these muffins to hold together.
- vanilla extract – always a good idea to add vanilla extract to muffins!
- shredded zucchini – you’ll need about 2 small-medium zucchini. Use the small side of the box grater and be sure to squeeze out the water with these bags or a paper towel.
Optional Add-In’s
- Chocolate Chips – toss in a handful of regular or mini chocolate chips.
- Coconut Sugar – give each muffin a final sprinkle of coconut sugar before baking in the oven.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Star Ingredient: Quick Oats!
The main dry ingredient we’re using for these healthy zucchini oatmeal muffins is quick cooking rolled oats. Soft, tender quick oats add texture and chew to these mini muffins. But the best part? You can also use the quick oats to make your own oat flour!
To do so, simply measure out 1 1/4 cups + 2 Tablespoons quick oats into a food processor bowl or high powered blender. Pulse a few times until flour texture forms.
TIP: I like to keep a few cups of oat flour on hand. Just label the jar you’re storing the oat flour in so you remember what it is. Learn how to make oat flour so you can use it in more recipes too.
How to Make These into Mini Muffins
Making mini muffin recipes is just like making regular sized muffins, you’re just using a mini muffin pan. This particular recipe will make 24 mini muffins – it sounds like a lot but trust me these mini zucchini muffins go fast! Here’s what to do:
Prep Muffin Tin
Preheat oven to 350ºF and spray mini muffin pan with oil, or use mini muffin liners. Spraying or using mini liners cannot be skipped. If using a silicone pan, you should still spray lightly.
Combine Dry Ingredients
If you need to make homemade oat flour, measure out 1 & 1/4 cups + 2 tablespoons quick oats and pulse into flour consistency. Then combine the flour with the 3/4 cup quick oats (not pulsed), baking soda, cinnamon and salt.
Whisk Wet Ingredients
In a separate bowl, whisk together the wet ingredients: maple syrup, olive oil, egg, egg white and vanilla extract.
Fold in Grated Zucchini
Add dry ingredients to large bowl of wet ingredients. Stir a few times, then fold in grated zucchini and continue to gently stir until just combined.
Fill Muffin Pan
Evenly distribute batter into 24 mini muffin pan, filling just about to the top.
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Bake
Bake for 12-15 minutes, or until toothpick inserted in center comes out clean and the top of the muffins are a slight golden brown. Allow muffins to cool in pan for 5-10 minutes before carefully removing.
TIP: If not using liners, gently go around the edges of the muffin with a toothpick before lifting out. They’re fairly delicate when they’re fresh.
How to Store & Reheat
Leftover zucchini muffins can be stored in an airtight container at room temperature with a strip of parchment paper for up to 3 days.
Freeze: Place in a zip top freezer bag or freezer-safe airtight container. Freeze for up to 3 months. Thaw to room temperature before enjoying!
Serving Suggestions
These delicious muffins are great to have around for all the things! Since these are a bite-size treat, I love to make them for:
- Breakfast: I’ve been popping these zucchini mini muffins one handed like it’s my job. They go particularly well with a cup of coffee, too.
- Afternoon Snack: Whether you pack a few into a parchment paper bag for a grab-and-go snack, or enjoy one or two for an afternoon pick-me-up, they are a delicious little treat.
More Delicious Zucchini Recipes You’ll Love:
If you make these Oatmeal Zucchini Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Oatmeal Zucchini Muffins
Ingredients
- 1 ¼ cups oat flour, see notes
- ¾ cup quick oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- ½ cup pure maple syrup
- ⅓ cup light olive oil, or avocado oil
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini, water squeezed out and lightly packed
Instructions
- Prep muffin tin: Preheat oven to 350ºF and spray mini muffin pan with oil, or use liners; set aside.
- Combine dry ingredients: In a medium bowl, add oat flour, quick oats, baking soda, ground cinnamon and salt; set aside
- Whisk wet ingredients: In a large bowl whisk together maple syrup, olive oil, egg, egg white and vanilla extract.
- Make muffin batter: Add dry ingredients to large bowl of wet ingredients; stir a few times then fold in zucchini and continue to stir until combined.
- Bake: Evenly distribute batter into 24 mini muffin pan, filling just about to the top. Bake for 12-15 minutes – or until toothpick inserted in center comes out clean. Allow muffins to cool in pan for 5-10 minutes before carefully removing. If using oil and no liners, try gently lifting edges with toothpick.
Video
Recipe Notes:
Nutrition Information
This post was originally sponsored in partnership with Bob’s Red Mill in 2020. Post has been updated with more notes in 2023.
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