Zucchini Oat Muffins

 I over-bought zucchini at the farmer's market this weekend, and I noticed I had two tubs of oats in the pantry so I made these muffins from Betty Crocker, with a little adaptation, so that's why I am posting it here, they turned out really good!

The original recipe called for 2.5 cups oatmeal, but that seemed weird to me, for it to call for ACTUAL oatmeal and not just oats. Anyways, I made a few other changes and I accidentally combined my wet ingredients into the flour before they were mixed together, but eh, it all turned out delicious!

Zucchini Oatmeal Muffins

Adapted from Betty Crocker

1/2 cup butter, melted

8 oz apple sauce

4 teaspoons vanilla extract

1 cup sugar

1 cup brown sugar

3 eggs

1 teaspoon baking soda

3 cups grated zucchini

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup all purpose flour
1 cup whole wheat flour

2 cups oats (I used one cup quick cooking and 1 cup old fashion, just because that's what I had.)

Step One

Cream together butter, apple sauce, vanilla, and sugar. Add eggs. (Or be like me and accidentally add the butter and apple sauce to the flour.)

Step Two 

Add dry ingredients to the above wet ones. Mix to combine.

Step Three

Mix in zucchini.

Step Four

Fill muffin cups 3/4 way and bake at 350 for 16 minutes, turning half way. Done when the top center is a tiny gooey still and a toothpick comes out with some crumbs attached, if it comes out clean the muffins will be too dry. Makes 30 muffins.

I stuck most of these in my freezer on a baking sheet to flash freeze and then transferred them to a big ziploc bag. Quick breakfast for Sadie and me? Yes, please!