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Moist and tender oatmeal zucchini muffins lightly spiced with cinnamon and sweetened with honey. A healthy, kid-approved treat perfect for breakfast or snacks, packed with grated zucchini and wholesome oats.

  • Total Time: 35-40 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 cup rolled oats
  • 1 cup grated zucchini
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Grate 1 cup zucchini finely and squeeze out excess moisture if needed.
  3. In a large bowl, combine rolled oats, grated zucchini, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt; stir until evenly mixed.
  4. In a separate bowl, whisk together honey, vegetable oil, and eggs until smooth.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined; fold in chopped walnuts if using.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Grate zucchini finely to improve texture and moisture distribution., Use cinnamon for added warmth and depth of flavor., A cookie scoop helps to portion muffins evenly., Let muffins cool completely before storing to prevent sogginess., Add-ins like chocolate chips, dried fruit, or nuts can customize flavor and texture., To store, keep in airtight container at room temp up to 3 days, or freeze up to 3 months., Thaw muffins at room temperature or warm them gently via microwave, oven, or air fryer before serving., For vegan version, replace eggs with flax eggs and honey with maple syrup., Use gluten-free flour blend to make gluten-free muffins.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Desserts

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approximately 180 calories per muffin (without nuts)
  • Fat: 7 grams per muffin
  • Carbohydrates: 28 grams per muffin
  • Protein: 3 grams per muffin