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Home / Recipes / Dessert / Zucchini Oatmeal Muffins

Zucchini Oatmeal Muffins

40 mins
| 8 Comments |
4.55 from 11 votes
Jump to Recipe 07/09/18 | Updated: 06/25/20 | by Nora
Zucchini Oatmeal Muffins Image Pin 4

Made with oatmeal, buttermilk and honey, these Zucchini Oatmeal Muffins are easy to make and so delicious. They’re super freezer friendly to stock up for easy lunch box assembly, and my kids absolutely love them!

Zucchini Oatmeal Muffins Image Pin 4

We always keep a batch or two on hand for quick breakfasts on the go or when snack attack hits.

This will be your new go-to recipe for zucchini oatmeal muffins!

bite taken out of a zucchini oatmeal muffin

My kids are not all that crazy about eating zucchini all summer long. But turn them into zucchini oatmeal muffins? And they cannot get enough.

I mean, it’s borderline obsessive. And I’m not one bit sorry about it.

The best part is that I can throw these muffins together in no time at all. WITH THE KIDS IN THE KITCHEN.

I know, unbelievable.

Usually it takes me an hour to boil pasta when they’re hangry-ing out around me.

With summer in full swing, they ask at least once per week if we can whip up a batch of zucchini oatmeal muffins. But I’ve become smarter than them and we whip up a double batch, so I can keep half of them in the freezer 😉

It’s so easy to make a double batch instead of a single batch of muffins, which is why this kind of mom hack is my favorite.

Not a lot of extra work, but I feel SO accomplished with muffins stashed away in the freezer.

close up of zucchini oatmeal muffins

I mean, imagine this:

You have to leave the house REALLY early. And before you herd everyone out of the door, you just happen to remember… Uhm, they need to eat?

So you pull the bag of muffins out of the freezer, and 30 minutes later you’re all munching on homemade muffins, crumbing up the car real good… But hey, HOMEMADE MUFFINS!

Yeah, those are the times I pat myself on the back.

How to Make Zucchini Oatmeal Muffins

stack of zucchini oatmeal muffins

Mix the dry ingredients:

First, you’ll want to grind some oats into flour. Because honestly, who has oat flour hanging out in the pantry?

All you’ll have to do is add about a cup to a food processor or strong blender and process until finely ground. Don’t worry if there’s a few larger bits left.

Then you’ll want to mix 1 cup of your oat flour with all the rest of the dry ingredients.

Don’t worry, it’s just flour, brown sugar, baking powder, baking soda and salt.

Do some prep work:

Then, prep a 12 cup muffin pan and preheat the oven to 400°F.

Prep the wet ingredients:

Next, you’ll want to shred a medium zucchini and squeeze out all the excess moisture. Make sure you squeeze it as well was possible, because otherwise your muffins might fall apart.

The shredded zucchini goes into a separate bowl with an egg, honey and buttermilk.

Add the zucchini mixture to the flour mixture and stir JUST until combined. Do not overmix.

Seriously, do not overmix or you’ll have gummy and dense muffins and very sad children.

Add batter to muffin cups and bake:

Then scoop the batter into the prepped muffin cups.

Another mom hack: Use a cookie scoop to add the batter to the muffin cups! So mess free and easy and I’m so in love with this thing.

Then bake for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.

Let the muffins cool in the pan for 5 minutes, then remove them to a cooling rack until completely cooled.

zucchini oatmeal muffins on the counter

How to store and freeze the muffins:

You can eat them right away or store them in an airtight container for a couple of days, or you can transfer them into freezer bags or a freezer container and store in the freezer for up to 3 months.

Get the printable recipe for Zucchini Oatmeal Muffins:

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bite taken out of a zucchini oatmeal muffin
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Zucchini Oatmeal Muffins

Whip up a batch of Zucchini Oatmeal Muffins to keep on hand in the freezer when the summer snack attack hits!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.55 from 11 votes
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Recipe details

Prep 20 mins
Cook 20 mins
Total 40 mins
Servings 12 muffins

Ingredients
 

Dry ingredients:

  • 1 cup oat flour
  • 1 ¼ cups all purpose flour
  • ⅓ cup brown sugar packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet ingredients:

  • 1 medium zucchini finely shredded and excess moisture squeezed
  • 1 cup buttermilk
  • ¼ cup honey
  • 1 large egg

Instructions
 

  • Mix dry ingredients: Add all dry ingredients to a large bowl and mix very well.
  • Prep: Prepare a 12 cup muffin tin with paper liners. Preheat the oven to 400°F.
  • Mix wet ingredients: Add all wet ingredients to a medium bowl and mix very well.
  • Combine batter: Add the wet ingredients to the dry ingredients and stir JUST until combined. Do not overmix!
  • Bake muffins: Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work). Bake the muffins for 18-20 minutes, or until a toothpick inserted into the middle comes out clean.
  • Cool the muffins: Cool the muffins in the tin for 5 minutes. Remove them to a wire rack and cool them completely.
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Nutrition is an estimate.

More recipe information

Course: Dessert
Cuisine: American

Looking for More Great Muffin Recipes for Kids?

If your kids are as obsessed with these muffins as mine are, here are a few more fruit and veggie filled muffin recipes they might love.

Just click the links below to get to the full recipes!

Healthy Carrot Muffins – These are made without any sugar and turn out so moist – almost like carrot cake. Yum!

Healthy Pumpkin Muffins – This is such a fall favorite around here. My preschooler doesn’t actually like pumpkin, but she LOVES these pumpkin muffins!

Strawberry Oatmeal Muffins – These are just perfect. My babies both go crazy for these, and to be honest, I’m just obsessed with these muffins as the kids are.

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Laurinda says

    April 17, 2020 at 4:28 pm

    Nora, I love your raspberry oatmeal muffins. I don’t have a food processor so wondering if soaking the oats in the buttermilk for 10 min would accomplish the same thing?

    Reply
    • Nora Rusev says

      April 18, 2020 at 11:31 am

      Laurinda, I think it would be worth trying! Worst case you’ll have baked oatmeal instead of muffins 😉

      Reply
  2. Olivia says

    July 13, 2018 at 12:00 pm

    These muffins look absolute delight! I wanted to know what other variation can I do with this same recipe.
    Thanks.

    Reply
    • Nora says

      July 19, 2018 at 12:30 pm

      Hi Olivia, you could definitely try using shredded carrots instead of zucchini! You could also add chocolate chips or some lemon extract to the recipe to switch things up a bit. Hope that helps!

      Reply
  3. Paij says

    July 11, 2018 at 8:15 pm

    When you freeze these muffins and pull them out for later, do you rebake them or simply thaw them out? Thanks for the help and the great recipes!

    Reply
    • Nora says

      July 11, 2018 at 9:47 pm

      Hi Paij! No, I don’t rebake them or anything. I just let them sit on the counter in a colander for an hour or so until they’re thawed. You can definitely warm them up again in the oven for a few minutes if you prefer them that way! Hope that helps 🙂

      Reply
      • Cheryl says

        August 12, 2019 at 5:55 pm

        Great recipe… I made them this morning. I doubled the recipe, added a very small overripe banana and apple to the mix. Yum!

        Reply
        • Nora says

          August 14, 2019 at 10:14 am

          I’m so glad you enjoyed the muffins, Cheryl! And adding a banana and apple sounds delicious!

          Reply

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Nora Rusev from Savory Nothings

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

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