These oat and zucchini muffins is a great make ahead breakfast, which is something that I definitely need now that I have started an intensive course of Spanish as addition to Catalan.
They are also a great source of energy and I love to use this as an excuse to have a dessert for breakfast.
OAT AND ZUCCHINI MUFFINS
100g oats + 4 tablespoons for sprinkling
100g brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
a pinch of salt
4 tablespoons olive oil
a few drops of vanilla extract
140g zucchini, grated
70g mixed nuts, chopped
- Preheat oven to 190C and grease a muffin pan.
- In a large bowl mix together flour, oats, sugar, baking powder, cinnamon and salt. Separately, slightly beat eggs with milk, olive oil and vanilla. Make a well in the centre of dry ingredients and pour the eggy milk mixture in. Mix well.
- Fold in grated zucchini and mixed nuts. Pour batter 3/4 full into prepared muffin pan and sprinkle with some oats.
- Bake for 20-25 minutes or until a toothpick inserted in the centre of a muffin comes out clean.