Zucchini Oatmeal Muffins

Zucchini Oatmeal Muffins

A fantastic way to use zucchini, these zucchini oatmeal muffins are easy to make, and freeze beautifully for weeks.

Prep Time

05

Minutes

Total Time

25

Minutes

Makes

24

Servings

1 1/3
cups oil
4
teaspoons vanilla extract
2
cups sugar
4
eggs, beaten
1
teaspoon baking soda
3
cups grated zucchini
1
teaspoon cinnamon
1/2
teaspoon salt
2
cups Gold Medal flour
2 1/2
cups oatmeal
  1. Cream together oil, vanilla, and sugar. Add eggs.
  2. Place all dry ingredients in bowl. Stir in zucchini. Mix well.
  3. Grease 2, 12-muffin pans. Divide batter, filing each between 1/2 and 3/4 full.
  4. Bake at 350 for 15-18 minutes or until golden.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Add chopped nuts or dates, or both for added texture and flavor!

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.