Add some raisins or craisins
From EatingWell: July/August 1993
Use up that plentiful summer zucchini in these healthy oatmeal muffins.
6 Reviews for Zucchini-Oatmeal Muffins
I thought this was a great recipe and got my kids to eat veggies - they LOVED them and had two each for breakfast!
I didn't bother to toast the oats ( I don't think it made a difference) and eliminated the pecans (allergies). I also subbed half of the zucchini with grated carrots and added 3/4 cup of raisins. Also, used oil instead of apple butter (none on hand) so that cut down on the sweet.
This is a great way to use some of my plentiful garden zucchini. This is a nice flexible recipe as well - I reduced sugar to 1C as suggested by other reviewers and I happened to have an open jar of pumpkin butter so used that instead of apple. I also added dried blueberries for my half of the batter, leaving the pecans for my husband. I'm thinking dark chocoate chips would make an excellent add in as well, will try that next time.
Wouldn't say this is harder to make than any other muffin, but I don't make my morning muffins in the morning, I make a batch and freeze them. They were sweet, I used 1 & 1/4 cups of sugar, next time I'll go down to 1 if not lower. I was surprised by the amount of sugar but figured it was divided between more muffins so it wasn't as much as it seemed. I got 18 muffins (since I had a 12 muffin tin and a 6 muffin top tin). I'll probably add a fruit next time to add more interest, dried cherries, huckleberries, or cranberries. Then I expect it to be perfect.
I like this recipe because of my the fact that my daughter will eat this hand over fist and she knows it has vegetables in it. It does take a bit of preparation and would agree with the other person who said it should be done ahead. I have made it into a cake sometimes, it does take longer to cook though. Using the clean knife test, the cake is a nice golden brown color, and start pulling from the side of the pan.
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