How do I keep Zucchini Oatmeal Breakfast Muffins moist?

The key is balancing moisture without making the batter too wet. Measure the zucchini before drying it, then press out the excess liquid thoroughly. Soaking the quick oats in Greek yogurt and milk also helps create soft, tender muffins without requiring much butter or oil. Avoid adding extra flour or oats, since both ingredients absorb considerable moisture. Using a kitchen scale for accurate measurements can help your Zucchini Oatmeal Breakfast Muffins stay fluffy and moist.

Can I prepare Zucchini Oatmeal Breakfast Muffins ahead of time?

Yes. These muffins are an excellent make-ahead breakfast because they keep well in an airtight container in the refrigerator for at least four days. Their cinnamon, nutmeg, and allspice flavors can taste even richer after resting overnight. For a quick morning breakfast, gently warm a refrigerated muffin in the microwave until heated through. Pair it with fruit, Greek yogurt, or nut butter for a more substantial meal.

Can I freeze Zucchini Oatmeal Breakfast Muffins?

Absolutely. Allow the muffins to cool completely before placing them in a freezer-safe container or bag. If you used paper liners, remove them before freezing because they may become difficult to peel away after thawing. Freeze the Zucchini Oatmeal Breakfast Muffins individually so you can take out exactly what you need. Thaw them overnight in the refrigerator or gently reheat individual muffins in the microwave at reduced power.

Easy Zucchini Oatmeal Breakfast Muffins

Name: Zucchini Oatmeal Breakfast Muffins
Prep time: 25 min
Cook time: PT-496245H5M48S
Total time: PT-496245H5M48S
Cuisine: American
Ingredients: 3/4 cup (75 g) instant oats; 1/2 cup (120 g) plain nonfat Greek yogurt; 1 cup + 1 tablespoon (255 ml) nonfat milk, divided; 2 cups (240 g) white whole wheat flour; 1 tablespoon (6 g) ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground nutmeg; 1 1/2 teaspoons baking powder; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 tablespoon (7 g) unsalted butter or coconut oil, melted and slightly cooled; 2 large egg whites, at room temperature; 2 teaspoons vanilla extract; 1 1/2 teaspoons liquid stevia; 2 1/4 cups (203 g) freshly grated zucchini, measured before thoroughly patting dry; Nonstick cooking spray, for the muffin pan

Description

Zucchini Oatmeal Breakfast Muffins are soft, moist, warmly spiced muffins made with quick oats, fresh zucchini, Greek yogurt, white whole wheat flour, and a small amount of butter or coconut oil. They are ideal for meal prep, grab-and-go breakfasts, and wholesome snacks.

Ingredients

Scale

3/4 cup (75 g) instant oats
1/2 cup (120 g) plain nonfat Greek yogurt
1 cup + 1 tablespoon (255 ml) nonfat milk, divided
2 cups (240 g) white whole wheat flour
1 tablespoon (6 g) ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon (7 g) unsalted butter or coconut oil, melted and slightly cooled
2 large egg whites, at room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons liquid stevia
2 1/4 cups (203 g) freshly grated zucchini, measured before thoroughly patting dry
Nonstick cooking spray, for the muffin pan

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Instructions

Preheat the oven to 350°F (177°C). Coat 13 muffin cups generously with nonstick cooking spray. If using liners, lightly coat the liners as well.
In a medium bowl, stir together the instant oats, Greek yogurt, and 5 tablespoons of the milk. Let the mixture rest while preparing the remaining ingredients so the oats can soften.
In a separate bowl, whisk together the white whole wheat flour, cinnamon, allspice, nutmeg, baking powder, baking soda, and salt.
In another bowl, whisk together the melted butter or coconut oil, egg whites, vanilla extract, and liquid stevia.
Stir the soaked oat mixture into the wet ingredients until smooth and no obvious lumps remain.
Alternate adding the flour mixture and the remaining 3/4 cup milk, beginning and ending with the flour mixture. Stir gently after each addition and stop as soon as everything is incorporated.
Fold in the grated zucchini after thoroughly pressing out its excess moisture. Avoid overmixing the batter.
Divide the batter evenly among the 13 prepared muffin cups.
Bake for 30 to 33 minutes, or until the tops feel firm and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely before storing or serving.

Notes

Measure the oats, flour, and zucchini carefully for the best texture. A kitchen scale is recommended.
Measure the zucchini before patting it dry, then remove as much excess moisture as possible to prevent dense or sunken muffins.
Do not add extra zucchini because excess moisture may cause the muffins to collapse while cooling.
If instant oats are unavailable, pulse old-fashioned rolled oats in a blender or food processor until they are about 1/8 to 1/4 of their original size.
Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for white whole wheat flour.
For a gluten-free version, use certified gluten-free quick oats and a suitable gluten-free flour blend.
Any dairy or unsweetened non-dairy milk may be used in place of nonfat milk.
To use whole eggs, substitute 2 large eggs for the egg whites and reduce the milk by 1 tablespoon.
Do not use an electric mixer. Mix gently by hand to avoid tough, gummy, or dense muffins.
For a stronger cinnamon flavor, add another 1/4 to 1/2 teaspoon ground cinnamon.
Store fully cooled muffins in an airtight container in the refrigerator for at least 4 days.
The muffins freeze well. Remove paper liners before freezing and thaw or gently reheat individual muffins as needed.

Prep Time: 25 minutes
Cook Time: 30-33 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 125
Sugar: 3 g
Sodium: 160 mg
Fat: 1.5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 2 mg