Zucchini Breakfast Muffins
Zucchini Breakfast Muffins with Oat Streusel.
They even have chocolate in them! 😍 Talk about a well rounded breakfast (don’t @ me y’all 🤣). These muffins are a great way to use up all that extra zucchini. They’re easy to make. You don’t even need an electric mixer! I have been making them and then freezing them to have as a quick breakfast in the fall and winter! Once frozen you simply set them out the night before to thaw! They are great warmed 10 seconds in the microwave. Want the recipe? Keep scrolling!
—Oat Streusel
Ingredients
2/3 cup all-purpose flour
1/4 cup light brown sugar
3 tbsp sugar
Pinch of salt
1/4 cup quick cook oats
4-5 tbsp unsalted butter - melted
—Muffins
1/2 cup your favorite oil
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 jumbo egg - room temperature
1/3 cup buttermilk
1 1/2 cups all-purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup shredded carrots
1 cup shredded zucchini
1 small apple
1 cup chocolate morsels
Instructions
Preheat oven to 350°
To make the streusel - Add the flour, sugars, salt, and oats to a bowl. Stir to combine. Drizzle in the butter 1 tablespoon at a time. Use a fork to mix. Keep adding the butter until the mixture forms a crumble. It should stick together but not be visibly wet. Set aside.
To make the muffins - Line your muffin tins with cupcake liners. This recipe will make approximately 18 muffins. Set aside.
In large mixing bowl sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside.
Add oil and sugars to a large mixing bowl. Mix by hand until well incorporated.
Add the egg making sure that it’s busted and fully incorporated. add in the buttermilk.
Next add half the flour mixture. Stir to combine. Then add the carrots, zucchini, and apple. Stir until evenly incorporated. Add the remaining flour and stir until batter is evenly moistened.
Spoon batter into prepared muffin tins. I used 2 heaping tablespoons of batter for each muffin.
Top each muffin with 1 (+\-) tablespoon of streusel.
Bake approximately 25-30 minutes or until a toothpick inserted into the center pulls out cleanly.
Allow muffins to cool in tins 15 minutes before transferring to a wire rack to finish cooling. Store in an airtight container until ready to eat.
