Zucchini Oatmeal Muffins
Fall. Is. Coming.
Every August, I begin to love the idea of fall. My anticipation of sweaters and scarves and yellowing leaves grows through this final full month of summer, and while I care nothing for football season, I’m game for a corn maze and pumpkin carving. Yes, I love fall. Until I begin to realize that it’s really just a downward spiral into a frigid winter. But I haven’t gotten to that point yet. Right now, I’m just glad it’s nearly fall.
One of the things that most fascinates me about fall is that our tastebuds shift a little. In summer, we tend to crave that which is cool & refreshing, a break from the heat. When fall hits, that changes; cooling temperatures drive us toward warm & inviting meals. Maybe that’s the simplest, most unremarkable concept in the world, but I think it’s neat. Or maybe I’m just trying to make an excuse for more baked goods and hot drinks.
In the spirit of the end of August and one final weekend of being allowed to wear white (Seriously though, watch me wear white after Labor Day. I like white, and I’ll wear it when I please.) I’ve brought you this little spin on zucchini bread. It’s no secret that I love oats, so naturally I used oats in this recipe rather than a standard flour. The oats give these muffins a little more substance than flour would, and I feel full longer after eating them (which still isn’t long because I’m always ready to eat). They’re lightly sweetened with just a little bit of honey, and you can cut back on that amount or even omit it if you’d like.
When you consider the oats, the low sugar content, and the added zucchini and banana, you can actually make yourself a decent breakfast out of these little muffins. If you’re looking for a grab & go breakfast option, you can easily save these in the fridge and reheat as needed. Ready to bake? Grab an apron, and let’s do this thing.
Zucchini Oatmeal Muffins
Healthy & easy gluten-free zucchini bread muffins that are low in sugar!
- 2 cups old-fashioned oats
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup grated zucchini (quick tip: If you cut your zucchini into chunks, you can pulse it a few times in the food processor to grate it with far less effort than with a cheese grater. I used around half a medium zucchini.)
- 3/4 cup mashed banana (I needed about a banana and a half.)
- 1/2 cup almond milk
- 1 egg (beaten)
- 2 tsp vanilla
- 2 tbsp honey
Set aside one cup of your oats and grind the other cup into a flour using a food processor. Combine ground oats, whole oats, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
Squeeze any excess moisture out of the grated zucchini with a clean towel. Add the zucchini, banana, milk, egg, vanilla, and honey to the bowl of dry ingredients. Combine.
Grease a muffin tin, and divide batter into about 8 muffins. Bake at 350 for 20 minutes.
Allow to cool for 15 minutes before removing from muffin tin. Leftover muffins may be refrigerated and reheated.