Healthy Zucchini Oatmeal Muffins

Name: Healthy Zucchini Oatmeal Muffins
Cuisine: American
Ingredients: ¾ cup (75g) instant oats; ½ cup (120g) plain nonfat Greek yogurt; 1 cup + 1 tbsp (255mL) nonfat milk, divided; 2 cups (240g) white whole wheat flour or gluten-free* flour; 1 tbsp (6g) ground cinnamon; ½ tsp ground allspice; ½ tsp ground nutmeg; 1 ½ tsp baking powder; ¾ tsp baking soda; ¼ tsp salt; ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly; 2 large egg whites, room temperature; 2 tsp vanilla extract; 1 ½ tsp liquid stevia; 2 ¼ cups (203g) freshly grated zucchini, thoroughly patted dry ((see Notes!))

Instructions

These muffins are moist, tender, and perfect for meal prepping or quick grab-and-go breakfasts and snacks! They’re deliciously sweet with lots of cozy spice flavors, and hearty oats and bright green zucchini fill every bite. Even my picky eaters loved them! Leftovers will keep for at least one week if stored in an airtight container in the refrigerator, and they freeze and reheat really well too!

Updated at: Mon, 18 Nov 2024 02:06:51 GMT