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!
Equipment
- standard muffin tin
- muffin liners
- ice cream scoop
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup light rye flour or whole wheat flour
- ½ cup rolled, old-fashioned oats + more for sprinkling on top
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- pinch sea salt
Wet Ingredients
- ½ cup melted butter, salted
- ¼ cup or avocado oil
- ¼ cup full fat greek yogurt (or sour cream)
- ¾ cup organic brown sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 1 cup zucchini, grated and moisture squeezed out in a tea towel
- avocado oil for spraying muffin liners
Mix- Ins
- ¼ cup chopped pecans
- ⅓ cup raisins
Instructions
- Preheat oven to 375 ℉. Line a muffin tin with liner and spray with avocado oil spray. Set aside
Prepare the zucchini
- 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
Make the muffins
- In a mixing bowl, combine the wet ingredients: melted butter, oil, yogurt, brown sugar, eggs, vanilla, and grated zucchini. Mix well with to combine.
- In a seperate bowl, combine the dry ingredients and whisk it together. Then add in the mix ins and stir once more.
- 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.
- 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).
- Bake on the middle rack of the oven for 18-20 minutes or until a toothpick comes out clean.