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Zucchini Oatmeal Muffins

Zucchini oatmeal muffins with a rustic oat-flecked top and a dense, satisfying crumb loaded with shredded zucchini. Baked until golden with a toothpick test clean, these easy oat muffins are great for meal prep.
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Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.33 cup brown sugar packed
  • 0.33 cup honey
  • 0.33 cup vegetable oil
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract
Zucchini
  • 1.5 cups zucchini grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
Mix dry ingredients
  1. Combine all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt in a large bowl.
Mix wet ingredients
  1. Whisk eggs, brown sugar, honey, vegetable oil, buttermilk, and vanilla extract in a separate bowl until smooth.
Combine batter
  1. Stir wet into dry until just combined, and do not overmix.
Fold in zucchini
  1. Fold in the grated zucchini until evenly distributed.
Fill and top
  1. Divide batter evenly among muffin cups, filling ¾ full, then sprinkle a pinch of rolled oats on top of each.
Bake
  1. Bake at 375°F for 20–22 minutes, until golden and a toothpick comes out clean.
Cool
  1. Cool in the pan for 5 minutes before transferring to a wire rack.

Notes

For the best moist texture, squeeze the grated zucchini very dry so the muffins don’t turn gummy. Store airtight in the fridge for up to 4 days; freeze in a sealed bag or container for up to 2 months. For a dairy-free version, swap buttermilk with an equal amount of dairy-free buttermilk made from a plant milk + acid (or use a dairy-free yogurt-thinned option if available).