Zucchini Oat Muffins
kodiakcakes.com/blogs/recipes/zucchini-oat-muffins
Breakfast hack: sneak in extra servings of veggies without even knowing it with help from these Zucchini Oat Muffins. The addition of finely grated zucchini blends right into the batter, adding moisture without a hint of green, making it perfect for picky eaters. And, since they’re made with Kodiak® Buttermilk Power Cakes Mix and Maple Brown Sugar Oatmeal Packets, you can count on 100% whole grains and a punch of protein to help keep you fuller, longer. Each zucchini oat muffin is perfectly soft, slightly sweet with the subtle taste of warm cinnamon spice that’ll convince your taste buds they want a second serving. So, load up on the veggies and get in those greens in a tasty, totally unnoticeable, absolutely delicious way!
Recipe provided by Kitchen McCabe
- Calories 253
- Protein 8g
- Total Fat 13g
- Carbs 28g
Ingredients
- 1 cup zucchini, finely grated
- 1/2 cup avocado oil
- 1/2 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-3/4 cups Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix
- 1 packet Kodiak Maple Brown Sugar Oatmeal Packets
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Directions
- Place the zucchini, oil, brown sugar, eggs, and vanilla in a mixing bowl. Whisk together until well combined.
- In another mixing bowl, whisk together the Kodiak mix, oatmeal, baking powder, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix to form a smooth batter. Let rest for 10 minutes (this lets the grains have time to absorb the liquid).
- Preheat the oven to 375° F. Line a muffin tin with 10 paper liners.
- Divide the batter evenly between the liners. They should be almost full.
- Bake the muffins in the preheated oven for 12-14 minutes, or until golden brown on top.
- Cool and store in an airtight container.
