How it’s already September is beyond me. Although this year has been dreadful, I will give it credit for going by quickly! Suffice it to say, we’re in month seven of social distancing, and getting back to eating healthy has become a big priority in our household. I’m a self-admitted carbs lover, so if I ever get a chance to make a healthier alternative to the carbs I love, I’m all over it! These shredded zucchini oat muffins are delicious and easier on the guilt.

As I mentioned earlier this year, I’ve been enjoying trying my hand at more baking, while staying home. You might remember this delicious banana bread recipe I shared at the start of summer. It’s become a sort of game for myself to try and see if I can keep the sweet and delicious taste that we love in our baked goods, while swapping out some of the unhealthy ingredients.

For these zucchini oat muffins, I used sugar alternatives such as maple syrup and apple sauce. You still get a sweet taste, but without the refined sugar. That’s a win in my book!

As for the zucchini, I LOVE zucchini in a variety of recipes. It’s a versatile vegetable that works with so many ingredients. Plus, if you have kiddos, these zucchini oat muffins are a great way to sneak in some veggies, bypassing the obvious cut vegetables on a lunch or dinner plate. Perfect breakfast on the go or snacks for the entire family!

Shredded Zucchini Oat Muffins

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Prep Time 20

Cook Time 15

Course Snack

Ingredients

1⅔ cups Whole wheat flour
1 tsp Baking Soda
1 tsp Ground Cinnamon
½ tsp Salt
1 Egg
½ cup Maple Syrup
½ cup Milk Use 1 or 2%
¼ cup Coconut oil Melted
1 tsp Vanilla extract
⅓ cup Apple Sauce Unsweetened
1½ cups Freshly shredded or grated Zucchini Use a food processor for quicker results
⅓ cup Old Fashioned oats uncooked

Instructions

Preheat oven to 350 degrees and grease a 12-cup muffin pan
In a mixing bowl, mix together dry ingredients
In a separate bowl, mix together wet ingredients
Add egg to dry ingredients, followed by bowl of wet ingredients
Mix on low speed for no longer than a minute. Be careful not to over work mixture
Grate the Zucchini and coarsely chop (also can use a food processor)
Stir in Zucchini and uncooked oats
Portion batter evenly into muffin cups
Bake for 15-16 minutes or until golden brown
Remove from muffin tin and cool on a wire rack