Oat and zucchini muffins

oat and zucchini muffins

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.



180g flour
100g oats + 4 tablespoons for sprinkling
100g brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
a pinch of salt
250ml milk
2 eggs
4 tablespoons olive oil
a few drops of vanilla extract
140g zucchini, grated
70g mixed nuts, chopped


  1. Preheat oven to 190C and grease a muffin pan.
  2. 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 pourΒ the eggy milk mixture in. Mix well.
  3. Fold in grated zucchini and mixed nuts. Pour batter 3/4 full into prepared muffin pan and sprinkle with some oats.
  4. Bake for 20-25 minutes or until a toothpick inserted in the centre of a muffin comes out clean.

oat and zucchini muffins
oat and zucchini muffins


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