Zucchini Berry Breakfast Muffins

I have been baking oatmeal into lots of baked goods lately, in an attempt to create a variety of reasonably healthy and filling breakfast options. Having food ready to go in the morning has been really helpful in getting my days off to a good start the last few weeks, and this recipe is no exception.

These muffins are delightful because they combine hearty oats with fresh seasonal raspberries and blueberries. There’s nothing better than baking with fresh fruit, and I certainly miss berries in the Fall and Winter when they’re not as juicy (or affordable). Plus, the zucchini in these muffins keeps them moist and lighter than the average oatmeal muffin, so these won’t leave you feeling weighed down. Perfect for a summer morning!

Zucchini Berry Breakfast Muffins

for 12 muffins
1 1/2 cups oats (I use quick oats)
1 cup whole wheat flour
1/4 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 egg
2/3 cup skim milk
1/4 cup vegetable oil
1/4 cup plain yoghurt (optional)
1 pint fresh raspberries
1 pint fresh blueberries
1 small zucchini (green or yellow)

1. Preheat your oven to 350º. Line a muffin tray with 12 cupcake liners.

2. In a bowl, combine the oats, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir with a fork or whisk to thoroughly blend the ingredients.

3. In a separate bowl, whisk the egg. Add the milk, vegetable oil, and yoghurt and whisk to combine.

4. Wash your zucchini and trim off the ends. Grate the zucchini and stir it into the wet ingredients.

5. Add the wet ingredients to the dry mixture and stir to combine. Wash your berries and gently fold them into the batter.

6. Spoon the batter into your muffin liners until they are about 3/4 full (if you have leftover batter, you can fill the cups a bit more). Bake the muffins for 25-30 minutes, until a toothpick or knife inserted into the muffin comes out clean.

7. Once you remove the muffin pan from the oven, transfer the muffins to a wire rack immediately to allow them to cool. Serve these muffins fresh out of the oven, or cooled the next morning. I recommend refrigerating the muffins if you have any left after 2 days to extend their shelf life.

Colourful and flavourful!

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