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Zucchini Oatmeal Muffins

Zucchini oatmeal muffins made with a tender, oat-flecked top and a dense, moist crumb packed with grated zucchini. Baked until golden and toothpick-clean for hearty, easy oatmeal muffin meal prep.
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Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1 cup all-purpose flour
  • 1 cup rolled oats plus extra for topping
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 2 eggs
  • 0.33 cup brown sugar packed
  • 0.33 cup honey
  • 0.33 cup vegetable oil
  • 0.5 cup buttermilk
  • 1 tsp vanilla extract
Zucchini
  • 1.5 cups zucchini grated and squeezed dry

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners, so they bake evenly and release easily.
Mix the dry ingredients
  1. Combine all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt in a large bowl until the oats are evenly distributed.
Mix the wet ingredients
  1. In a separate bowl, whisk eggs, brown sugar, honey, vegetable oil, buttermilk, and vanilla extract until smooth and glossy.
Combine without overmixing
  1. Stir the wet mixture into the dry mixture just until combined—do not overmix, so the muffins keep a dense, tender crumb.
Add zucchini
  1. Fold in the grated zucchini (squeezed dry) so each bite is loaded with moisture without making the batter loose.
Fill and top
  1. Divide batter evenly among muffin cups, filling ¾ full, and sprinkle a pinch of rolled oats on top of each for a rustic finish.
Bake
  1. Bake at 375°F for 20–22 minutes until golden and a toothpick comes out clean, with the tops visibly set and slightly browned.
Cool
  1. Cool in the pan for 5 minutes, then transfer to a wire rack so steam escapes and the muffins stay firm.

Notes

Pro tip: squeeze the grated zucchini well so the muffins bake up with a dense crumb instead of turning gummy. Store airtight in the fridge up to 4 days or freeze up to 2 months. For a lighter option, use low-fat buttermilk and reduce oil by 2 tbsp while keeping the batter texture consistent.