Zucchini Oatmeal Applesauce Muffins Recipes

ZUCCHINI MUFFINS WITH APPLESAUCE

Steps:

• Preheat oven to 350 degrees.
• Combine dry ingredients: flour, baking soda, baking powder, salt, and cinnamon in a bowl.
• Combine wet ingredients: eggs (flax eggs if making vegan), oil, Farmer Street Pantry Applesauce with Maple Syrup, sugar, vanilla, and lemon in a large bowl.
• Add dry ingredients to egg mixture and stir gently to combine.
• Stir in zucchini, then the raisins and walnuts.
• Pour into lined muffin tins (about 2/3 full).
• Bake for 20 minutes or until a toothpick inserted in a muffin comes out clean.

ZUCCHINI-OATMEAL MUFFINS

Steps:

• In a bowl, combine the first six ingredients. Whisk the eggs and oil; stir into dry ingredients just until moist. Fold in zucchini, raisins and pecans. Spoon into greased or paper-lined muffin cups. Bake at 400° for 20-25 minutes. Cool for 5 minutes before removing to wire racks.

ZUCCHINI BREAD MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in any add-ins you want to include, if any. Avoid over-mixing. Batter is thick.
• Spoon the batter into liners, filling them all the way to the top. Sprinkle with coarse sugar, if desired.
• Bake for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C) the whole time.)
• Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling, or enjoy warm.
• Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

APPLE CINNAMON ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
• Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
• Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.

OATMEAL ZUCCHINI MUFFINS

Steps:

• Soak oats in milk for 1 hour.
• Add remaining ingredients, mix with fork until just moistened.
• Divide equally among 12 muffin tins that have been sprayed with non-stick spray or muffin liners.
• Bake in 400F for 25 -30 minutes.