Breakfast-Ready Zucchini Bread Muffins.

My Breakfast-Ready Zucchini Bread Muffins are perfect for mornings when you want something sweet and filling! They’re full of all the breakfast fixings: eggs, greek yogurt, nuts, oats, zucchini, and raisins. Grab them and go!

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For this recipe you’ll need

• standard muffin tin
• unbleached muffin liners
• ice cream scoop – I use #16

Ingredient list

To get started making this recipe, you’ll want to gather these ingredients:

• all-purpose flour
•  light rye flour or whole wheat flour
• rolled, old-fashioned oats + more for sprinkling on top
•  baking powder
•  baking soda
• ground cinnamon
• ground cloves
• sea salt
• butter
• avocado oil
• full fat greek yogurt (or sour cream)
• organic brown sugar or coconut sugar
• eggs
•  pure vanilla extract
• zucchini
• avocado oil for spraying muffin liners

Here’s How To Make My Breakfast-Ready Zucchini Bread Muffins

Step by Step Instructions

1. Preheat oven to 375 ℉. Line a muffin tin with liner and spray with avocado oil spray. Set aside
2. Grate the zucchini on a box grater, then place in a tea towel and squeeze as much water as possible out of the zucchini. Seta side
3. In a mixing bowl, combine the wet ingredients: melted butter, oil, yogurt, brown sugar, eggs, vanilla, and grated zucchini. Mix well with to combine. 
4. In a seperate bowl, combine the dry ingredients and whisk it together. Then add in the mix ins and stir once more.
5. Add the dry ingredients to the wet ingredients and stir everything together until you don’t see any specks of flour. Be careful not to overmix as this will result in a tough muffin.
6. Using an ice cream scoop, scoop one large scoop of batter into the prepared muffins wells.Sprinkle the tops of the muffins with a few oats and raw turbinato sugar (if using).
7. Bake on the middle rack of the oven for 18-20 minutes or until a toothpick comes out clean.

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