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Zucchini Banana Muffins with Oats: 7 Irresistible Secrets Recipe

Zucchini Banana Muffins with Oats: 7 Irresistible Secrets Recipe
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★★★★★

5.2 from 9 reviews

Delight in these moist and wholesome Zucchini Banana Muffins with Oats, perfect for a nutritious breakfast or snack. Combining fresh grated zucchini and ripe bananas with oats, these muffins are naturally sweetened and packed with fiber, making them a delicious and healthy treat for the whole family.

Ingredients

Scale

Wet Ingredients

  • 1 cup grated zucchini
  • 1 cup mashed ripe bananas
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking your muffins evenly.
  2. Mix Zucchini and Bananas: In a large bowl, combine the grated zucchini and mashed ripe bananas thoroughly to create a moist base for the batter.
  3. Add Dry Ingredients to Wet Base: Stir in the rolled oats, all-purpose flour, sugar, and vegetable oil into the zucchini and banana mixture until evenly incorporated.
  4. Whisk Eggs and Leavening Agents: In a separate bowl, whisk together the eggs, baking powder, baking soda, salt, and vanilla extract until smooth and combined.
  5. Combine Mixtures: Pour the egg mixture into the zucchini-oat mixture and stir gently until just combined. Avoid overmixing to keep the muffins tender.
  6. Prepare Muffin Tins: Grease or line muffin tins with paper liners, then evenly pour the batter into the cups, filling each about 3/4 full.
  7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Make sure to squeeze out excess moisture from the grated zucchini to prevent soggy muffins.
  • Use ripe bananas for natural sweetness and enhanced banana flavor.
  • You can substitute vegetable oil with melted coconut oil or olive oil for a different fat profile.
  • For gluten-free option, use gluten-free oats and flour.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: zucchini banana muffins, healthy muffins, oat muffins, breakfast muffins, homemade muffins, vegetarian snacks, easy muffins

Find it online: https://deliciousdishspot.com/zucchini-banana-muffins-with-oats-7-irresistible-secrets-recipe/