Perfect for brunch, a sack-lunch or a busy morning when breakfast is on the go.
Healthy and filling, perfect for busy mornings or leisurely mornings. Filled with the autumnal spices we love.
Perfect to make ahead and freeze for future breakfasts as well.
I’ve made them by the handful since the zucchini began coming in from the garden.
1 cup whole wheat flour
1 cup unbleached flour
1 cup old fashioned oats, plus extra for sprinkling
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 small zucchini, grated (about 1 1/3 cups)
3/4 cup milk
1/4 cup canola oil
1 teaspoon vanilla
Preheat oven to 400-degrees. Prepare 12-cup muffin pan by greasing it with cooking spray or lining it with paper cups.
Combine flour, oats, brown sugar, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Fold in shredded zucchini. Set aside.
In a separate bowl, add milk, oil, vanilla, and eggs. Whisk until combined.
Pour the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to over mix.
Portion muffin batter into muffin cups with a scoop. Sprinkle the tops with oatmeal.
Bake in a 400-degree oven for 19-20 minutes until a toothpick inserted in the center comes out clean.