🧂 Ingredients
Yield: 12 muffins
Dry Ingredients
- 1½ cups rolled oats (quick oats can also be used)
- 1 cup whole wheat flour (or all-purpose flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon chili flakes (optional for extra heat)
Wet Ingredients
- 1 cup grated zucchini (excess moisture squeezed out)
- 2 large eggs
- 1 cup plain Greek yogurt (or sour cream)
- ¼ cup olive oil (or melted butter)
- ½ cup milk (dairy or plant-based)
- 1 cup shredded cheddar cheese (or a mix of mozzarella and parmesan)
Optional Add-Ins
- 2 tablespoons chopped green onions or chives
- ¼ cup finely chopped spinach or parsley
- 2 tablespoons grated parmesan for topping
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Zucchini
Wash the zucchini and grate it using the coarse side of a grater.
Place the grated zucchini in a clean towel or paper towel and squeeze firmly to remove as much liquid as possible.
💡 Tip: After squeezing, you should have about 1 packed cup of zucchini.
2️⃣ Heat the Oven
Preheat your oven to 375°F (190°C).
Line a 12-cup muffin pan with paper liners or lightly grease each cup with cooking spray.
3️⃣ Mix the Dry Ingredients
In a large mixing bowl, combine the oats, flour, baking powder, baking soda, salt, garlic powder, black pepper, and chili flakes if using.
Whisk everything together so the ingredients are evenly distributed.
4️⃣ Prepare the Wet Mixture
In another bowl, whisk the eggs, Greek yogurt, olive oil, and milk until smooth.
Stir in the grated zucchini and shredded cheese.
The mixture will be thick and creamy with visible pieces of zucchini.
5️⃣ Combine the Batter
Add the wet mixture to the bowl of dry ingredients.
Gently fold everything together with a spatula until just combined. Avoid overmixing.
💡 Note:
- If the batter seems too thick, add 1–2 tablespoons of milk.
- If it looks too loose, add a little extra flour or oats.
6️⃣ Fill the Muffin Pan
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Sprinkle additional cheese or parmesan on top for a golden crust.
7️⃣ Bake the Muffins
Bake for 20–25 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
For extra crispy tops, leave them in the oven for an additional 3–4 minutes.
8️⃣ Cool and Serve
Remove the muffins from the oven and let them cool in the pan for about 5 minutes.
Then transfer them to a wire rack.
Serve warm for the best flavor. These muffins are soft, cheesy, and slightly hearty thanks to the oats.
🍽️ Serving Ideas
These savory muffins pair well with:
- Fresh salads
- Vegetable soups
- Yogurt dips
- Breakfast eggs
- Or as a quick grab-and-go snack.
