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Zucchini Oat Muffins Tasty and Healthy Snack Idea

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To make delicious zucchini oat muffins, gather these key ingredients: - 1 medium zucchini, grated - 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup brown sugar (or coconut sugar for a healthier option) - 1/2 cup unsweetened applesauce - 1/3 cup honey or maple syrup - 1/4 cup vegetable oil or melted coconut oil - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - Optional: 1/2 cup chocolate chips or nuts for added texture Each ingredient in these muffins offers unique health benefits: - Zucchini: Low in calories and high in fiber, zucchini helps keep you full. - Rolled oats: Rich in whole grains, oats support heart health and digestion. - Whole wheat flour: This flour adds fiber and nutrients compared to white flour. - Brown sugar: A natural sweetener that adds a hint of molasses flavor. - Unsweetened applesauce: It reduces fat and sugar while adding moisture. - Honey or maple syrup: Natural sweeteners that provide antioxidants. - Vegetable oil or coconut oil: These healthy fats support heart health. - Egg: Adds protein and helps with structure in baking. - Vanilla extract: Enhances flavor and may boost mood. - Baking powder and baking soda: These leavening agents help muffins rise. - Cinnamon: A spice that adds warmth and may lower blood sugar levels. - Salt: Balances flavors and enhances sweetness in baked goods. - Chocolate chips or nuts: Optional ingredients that add taste and texture. Don’t worry if you lack certain ingredients! Here are some easy swaps: - Zucchini: Substitute with carrot or apple for different flavors. - Whole wheat flour: Use almond flour or oat flour for a gluten-free option. - Brown sugar: Replace with coconut sugar or maple syrup for a lighter choice. - Applesauce: Use mashed banana if you prefer a different fruit flavor. - Egg: Use a flax egg or applesauce for a vegan version. - Vegetable oil: Swap with olive oil or melted butter for taste. - Chocolate chips: Try dried fruit or seeds for a healthier touch. These muffins are flexible, so mix and match to fit your taste! For the full recipe, check out the instructions above. Start by preheating your oven to 350°F (175°C). This helps the muffins bake evenly. Next, grab a medium zucchini and grate it using a box grater. If your zucchini has a lot of water, squeeze it in a clean towel to remove excess moisture. This keeps your muffins from being too soggy. In a large bowl, mix the dry ingredients. Combine 1 cup of rolled oats, 1 cup of whole wheat flour, and 1/2 cup of brown sugar. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Stir well to blend all the dry ingredients together. In a separate bowl, whisk together the wet ingredients. You will need 1/2 cup of unsweetened applesauce, 1/3 cup of honey or maple syrup, and 1/4 cup of vegetable oil. Add 1 large egg and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Pour the wet ingredients into the bowl with dry ingredients. Add the grated zucchini and optional mix-ins like chocolate chips or nuts. Stir gently until just combined; a few lumps are fine. Next, divide the batter evenly among your muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes. To check if they’re done, insert a toothpick in the center. If it comes out clean, they’re ready! Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your tasty and healthy zucchini oat muffins! For the full recipe, check out the recipe section above. To get the best texture, make sure to squeeze out excess moisture from the zucchini. This keeps the muffins light and fluffy. If you leave too much water in, the muffins can turn out dense and soggy. Mix the wet and dry ingredients just until combined. Overmixing can lead to tough muffins. A few lumps are okay; they will bake out. Once your muffins cool, store them in an airtight container. They stay fresh for up to three days at room temperature. If you want to keep them longer, freeze them. Place them in a freezer-safe bag and store for up to three months. To enjoy, just thaw them at room temperature or warm them in the microwave for a few seconds. If your muffins sink in the middle, you might have added too much liquid. Check your measurements carefully next time. If they come out dry, try using a little more applesauce or oil. If the tops burn before the center is cooked, lower your oven temperature and bake a bit longer. Always test with a toothpick to check if they are done. {{image_2}} You can spice up your zucchini oat muffins with simple additions. Try adding a pinch of nutmeg for warmth. A splash of almond extract can enhance the flavor. Use ground ginger for a little zing. These spices bring different flavors and aromas. Experimenting with these can make each batch unique. Adding nuts and seeds can improve the texture and nutrition. Chopped walnuts or pecans give a nice crunch. Sunflower seeds or pumpkin seeds add healthy fats and protein. You can also mix in shredded coconut for a tropical twist. These add-ins make your muffins more filling and fun. To make these muffins vegan, swap the egg for flaxseed meal. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water. For gluten-free muffins, replace the whole wheat flour with almond or gluten-free flour. You can also use oat flour for a consistent flavor. These changes keep muffins tasty while meeting different diets. Feel free to check the Full Recipe for more ideas! To keep your zucchini oat muffins fresh, store them in an airtight container. This will help prevent them from drying out. Place a piece of parchment paper between layers if you stack them. Muffins taste best within three days. For longer freshness, consider refrigerating them. Just remember to let them cool completely before storing. Freezing is a smart way to preserve your muffins. Wrap each muffin in plastic wrap or foil. Then, place them in a freezer-safe bag. This method helps keep them fresh for up to three months. When you’re ready to enjoy, take out the desired number and thaw them at room temperature or in the fridge overnight. Reheating your zucchini oat muffins is simple. You can use a microwave for quick heating. Just heat each muffin for 15-20 seconds. If you prefer a crusty exterior, use your oven. Preheat the oven to 350°F (175°C) and heat for about 5-10 minutes. This will restore warmth and texture, making them taste freshly baked again. For more details, you can check the Full Recipe. Yes, you can! Whole wheat flour works great. You could also try almond flour or oat flour. Each flour gives the muffins a unique taste and texture. Experimenting with different flours can lead to fun results. Just keep in mind that some flours might change the moisture level. You may need to adjust the liquid in the recipe to balance it out. To make sugar-free muffins, you can use ripe bananas or applesauce. Both add natural sweetness. You can also use stevia or monk fruit sweetener. These options are great for cutting sugar while keeping the flavor. Just remember, using natural sweeteners can change the moisture level. Adjust the liquid in the recipe if needed. You can add carrots, sweet potatoes, or even spinach! Carrots give a nice sweetness. Sweet potatoes add creaminess and flavor. Spinach adds nutrients without changing the taste much. Just make sure to grate or puree the veggies to keep the texture smooth. This way, your muffins stay soft and fluffy. You can find the full recipe [here](#). You learned how to make tasty zucchini oat muffins with healthy ingredients. Each step, from mixing to baking, is simple. I shared tips for texture and storage, plus fun variations to try. Feel free to swap ingredients or make these muffins fit your diet. Now, you can enjoy a wholesome treat that’s easy and fun to make. Try it out, and enjoy your muffins fresh or stored for later!
Save It Jump to Recipe

Looking for a tasty and healthy snack? Zucchini oat muffins are your answer! Packed with nutrients, these muffins combine the goodness of oats and zucchini for a flavorful treat. I’ll guide you through the simple steps to make them, plus share tips on how to customize. Whether you’re a busy parent or just want a delicious snack, this recipe will fit right into your day. Let’s dive in!

Ingredients

Essential Ingredients for Zucchini Oat Muffins

To make delicious zucchini oat muffins, gather these key ingredients:

– 1 medium zucchini, grated

– 1 cup rolled oats

– 1 cup whole wheat flour

– 1/2 cup brown sugar (or coconut sugar for a healthier option)

– 1/2 cup unsweetened applesauce

– 1/3 cup honey or maple syrup

– 1/4 cup vegetable oil or melted coconut oil

– 1 large egg

– 1 teaspoon vanilla extract

– 1 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon cinnamon

– 1/4 teaspoon salt

– Optional: 1/2 cup chocolate chips or nuts for added texture

Health Benefits of Each Ingredient

Each ingredient in these muffins offers unique health benefits:

– Zucchini: Low in calories and high in fiber, zucchini helps keep you full.

– Rolled oats: Rich in whole grains, oats support heart health and digestion.

– Whole wheat flour: This flour adds fiber and nutrients compared to white flour.

– Brown sugar: A natural sweetener that adds a hint of molasses flavor.

– Unsweetened applesauce: It reduces fat and sugar while adding moisture.

– Honey or maple syrup: Natural sweeteners that provide antioxidants.

– Vegetable oil or coconut oil: These healthy fats support heart health.

– Egg: Adds protein and helps with structure in baking.

– Vanilla extract: Enhances flavor and may boost mood.

– Baking powder and baking soda: These leavening agents help muffins rise.

– Cinnamon: A spice that adds warmth and may lower blood sugar levels.

– Salt: Balances flavors and enhances sweetness in baked goods.

– Chocolate chips or nuts: Optional ingredients that add taste and texture.

Possible Substitutions

Don’t worry if you lack certain ingredients! Here are some easy swaps:

– Zucchini: Substitute with carrot or apple for different flavors.

– Whole wheat flour: Use almond flour or oat flour for a gluten-free option.

– Brown sugar: Replace with coconut sugar or maple syrup for a lighter choice.

– Applesauce: Use mashed banana if you prefer a different fruit flavor.

– Egg: Use a flax egg or applesauce for a vegan version.

– Vegetable oil: Swap with olive oil or melted butter for taste.

– Chocolate chips: Try dried fruit or seeds for a healthier touch.

These muffins are flexible, so mix and match to fit your taste! For the full recipe, check out the instructions above.

Step-by-Step Instructions

Prepping Your Ingredients

Start by preheating your oven to 350°F (175°C). This helps the muffins bake evenly. Next, grab a medium zucchini and grate it using a box grater. If your zucchini has a lot of water, squeeze it in a clean towel to remove excess moisture. This keeps your muffins from being too soggy.

Mixing Dry and Wet Ingredients

In a large bowl, mix the dry ingredients. Combine 1 cup of rolled oats, 1 cup of whole wheat flour, and 1/2 cup of brown sugar. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Stir well to blend all the dry ingredients together.

In a separate bowl, whisk together the wet ingredients. You will need 1/2 cup of unsweetened applesauce, 1/3 cup of honey or maple syrup, and 1/4 cup of vegetable oil. Add 1 large egg and 1 teaspoon of vanilla extract. Mix until smooth and creamy.

Baking and Cooling Process

Pour the wet ingredients into the bowl with dry ingredients. Add the grated zucchini and optional mix-ins like chocolate chips or nuts. Stir gently until just combined; a few lumps are fine.

Next, divide the batter evenly among your muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes. To check if they’re done, insert a toothpick in the center. If it comes out clean, they’re ready!

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your tasty and healthy zucchini oat muffins! For the full recipe, check out the recipe section above.

Tips & Tricks

How to Perfect the Texture

To get the best texture, make sure to squeeze out excess moisture from the zucchini. This keeps the muffins light and fluffy. If you leave too much water in, the muffins can turn out dense and soggy. Mix the wet and dry ingredients just until combined. Overmixing can lead to tough muffins. A few lumps are okay; they will bake out.

Best Practices for Storing Muffins

Once your muffins cool, store them in an airtight container. They stay fresh for up to three days at room temperature. If you want to keep them longer, freeze them. Place them in a freezer-safe bag and store for up to three months. To enjoy, just thaw them at room temperature or warm them in the microwave for a few seconds.

Troubleshooting Common Issues

If your muffins sink in the middle, you might have added too much liquid. Check your measurements carefully next time. If they come out dry, try using a little more applesauce or oil. If the tops burn before the center is cooked, lower your oven temperature and bake a bit longer. Always test with a toothpick to check if they are done.

Variations

Adding Flavor with Spices and Extracts

You can spice up your zucchini oat muffins with simple additions. Try adding a pinch of nutmeg for warmth. A splash of almond extract can enhance the flavor. Use ground ginger for a little zing. These spices bring different flavors and aromas. Experimenting with these can make each batch unique.

Healthy Add-ins like Nuts and Seeds

Adding nuts and seeds can improve the texture and nutrition. Chopped walnuts or pecans give a nice crunch. Sunflower seeds or pumpkin seeds add healthy fats and protein. You can also mix in shredded coconut for a tropical twist. These add-ins make your muffins more filling and fun.

Vegan or Gluten-Free Adaptations

To make these muffins vegan, swap the egg for flaxseed meal. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water. For gluten-free muffins, replace the whole wheat flour with almond or gluten-free flour. You can also use oat flour for a consistent flavor. These changes keep muffins tasty while meeting different diets.

Feel free to check the Full Recipe for more ideas!

Storage Info

Best Practices for Keeping Muffins Fresh

To keep your zucchini oat muffins fresh, store them in an airtight container. This will help prevent them from drying out. Place a piece of parchment paper between layers if you stack them. Muffins taste best within three days. For longer freshness, consider refrigerating them. Just remember to let them cool completely before storing.

Freezing Zucchini Oat Muffins

Freezing is a smart way to preserve your muffins. Wrap each muffin in plastic wrap or foil. Then, place them in a freezer-safe bag. This method helps keep them fresh for up to three months. When you’re ready to enjoy, take out the desired number and thaw them at room temperature or in the fridge overnight.

Reheating Tips

Reheating your zucchini oat muffins is simple. You can use a microwave for quick heating. Just heat each muffin for 15-20 seconds. If you prefer a crusty exterior, use your oven. Preheat the oven to 350°F (175°C) and heat for about 5-10 minutes. This will restore warmth and texture, making them taste freshly baked again. For more details, you can check the Full Recipe.

FAQs

Can I use other types of flour?

Yes, you can! Whole wheat flour works great. You could also try almond flour or oat flour. Each flour gives the muffins a unique taste and texture. Experimenting with different flours can lead to fun results. Just keep in mind that some flours might change the moisture level. You may need to adjust the liquid in the recipe to balance it out.

How can I make these muffins sugar-free?

To make sugar-free muffins, you can use ripe bananas or applesauce. Both add natural sweetness. You can also use stevia or monk fruit sweetener. These options are great for cutting sugar while keeping the flavor. Just remember, using natural sweeteners can change the moisture level. Adjust the liquid in the recipe if needed.

What other vegetables can I add to this recipe?

You can add carrots, sweet potatoes, or even spinach! Carrots give a nice sweetness. Sweet potatoes add creaminess and flavor. Spinach adds nutrients without changing the taste much. Just make sure to grate or puree the veggies to keep the texture smooth. This way, your muffins stay soft and fluffy. You can find the full recipe [here](#).

You learned how to make tasty zucchini oat muffins with healthy ingredients. Each step, from mixing to baking, is simple. I shared tips for texture and storage, plus fun variations to try. Feel free to swap ingredients or make these muffins fit your diet. Now, you can enjoy a wholesome treat that’s easy and fun to make. Try it out, and enjoy your muffins fresh or stored for later!

To make delicious zucchini oat muffins, gather these key ingredients: - 1 medium zucchini, grated - 1 cup rolled oats - 1 cup whole wheat flour - 1/2 cup brown sugar (or coconut sugar for a healthier option) - 1/2 cup unsweetened applesauce - 1/3 cup honey or maple syrup - 1/4 cup vegetable oil or melted coconut oil - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - Optional: 1/2 cup chocolate chips or nuts for added texture Each ingredient in these muffins offers unique health benefits: - Zucchini: Low in calories and high in fiber, zucchini helps keep you full. - Rolled oats: Rich in whole grains, oats support heart health and digestion. - Whole wheat flour: This flour adds fiber and nutrients compared to white flour. - Brown sugar: A natural sweetener that adds a hint of molasses flavor. - Unsweetened applesauce: It reduces fat and sugar while adding moisture. - Honey or maple syrup: Natural sweeteners that provide antioxidants. - Vegetable oil or coconut oil: These healthy fats support heart health. - Egg: Adds protein and helps with structure in baking. - Vanilla extract: Enhances flavor and may boost mood. - Baking powder and baking soda: These leavening agents help muffins rise. - Cinnamon: A spice that adds warmth and may lower blood sugar levels. - Salt: Balances flavors and enhances sweetness in baked goods. - Chocolate chips or nuts: Optional ingredients that add taste and texture. Don’t worry if you lack certain ingredients! Here are some easy swaps: - Zucchini: Substitute with carrot or apple for different flavors. - Whole wheat flour: Use almond flour or oat flour for a gluten-free option. - Brown sugar: Replace with coconut sugar or maple syrup for a lighter choice. - Applesauce: Use mashed banana if you prefer a different fruit flavor. - Egg: Use a flax egg or applesauce for a vegan version. - Vegetable oil: Swap with olive oil or melted butter for taste. - Chocolate chips: Try dried fruit or seeds for a healthier touch. These muffins are flexible, so mix and match to fit your taste! For the full recipe, check out the instructions above. Start by preheating your oven to 350°F (175°C). This helps the muffins bake evenly. Next, grab a medium zucchini and grate it using a box grater. If your zucchini has a lot of water, squeeze it in a clean towel to remove excess moisture. This keeps your muffins from being too soggy. In a large bowl, mix the dry ingredients. Combine 1 cup of rolled oats, 1 cup of whole wheat flour, and 1/2 cup of brown sugar. Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Stir well to blend all the dry ingredients together. In a separate bowl, whisk together the wet ingredients. You will need 1/2 cup of unsweetened applesauce, 1/3 cup of honey or maple syrup, and 1/4 cup of vegetable oil. Add 1 large egg and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Pour the wet ingredients into the bowl with dry ingredients. Add the grated zucchini and optional mix-ins like chocolate chips or nuts. Stir gently until just combined; a few lumps are fine. Next, divide the batter evenly among your muffin cups, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes. To check if they’re done, insert a toothpick in the center. If it comes out clean, they’re ready! Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your tasty and healthy zucchini oat muffins! For the full recipe, check out the recipe section above. To get the best texture, make sure to squeeze out excess moisture from the zucchini. This keeps the muffins light and fluffy. If you leave too much water in, the muffins can turn out dense and soggy. Mix the wet and dry ingredients just until combined. Overmixing can lead to tough muffins. A few lumps are okay; they will bake out. Once your muffins cool, store them in an airtight container. They stay fresh for up to three days at room temperature. If you want to keep them longer, freeze them. Place them in a freezer-safe bag and store for up to three months. To enjoy, just thaw them at room temperature or warm them in the microwave for a few seconds. If your muffins sink in the middle, you might have added too much liquid. Check your measurements carefully next time. If they come out dry, try using a little more applesauce or oil. If the tops burn before the center is cooked, lower your oven temperature and bake a bit longer. Always test with a toothpick to check if they are done. {{image_2}} You can spice up your zucchini oat muffins with simple additions. Try adding a pinch of nutmeg for warmth. A splash of almond extract can enhance the flavor. Use ground ginger for a little zing. These spices bring different flavors and aromas. Experimenting with these can make each batch unique. Adding nuts and seeds can improve the texture and nutrition. Chopped walnuts or pecans give a nice crunch. Sunflower seeds or pumpkin seeds add healthy fats and protein. You can also mix in shredded coconut for a tropical twist. These add-ins make your muffins more filling and fun. To make these muffins vegan, swap the egg for flaxseed meal. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water. For gluten-free muffins, replace the whole wheat flour with almond or gluten-free flour. You can also use oat flour for a consistent flavor. These changes keep muffins tasty while meeting different diets. Feel free to check the Full Recipe for more ideas! To keep your zucchini oat muffins fresh, store them in an airtight container. This will help prevent them from drying out. Place a piece of parchment paper between layers if you stack them. Muffins taste best within three days. For longer freshness, consider refrigerating them. Just remember to let them cool completely before storing. Freezing is a smart way to preserve your muffins. Wrap each muffin in plastic wrap or foil. Then, place them in a freezer-safe bag. This method helps keep them fresh for up to three months. When you’re ready to enjoy, take out the desired number and thaw them at room temperature or in the fridge overnight. Reheating your zucchini oat muffins is simple. You can use a microwave for quick heating. Just heat each muffin for 15-20 seconds. If you prefer a crusty exterior, use your oven. Preheat the oven to 350°F (175°C) and heat for about 5-10 minutes. This will restore warmth and texture, making them taste freshly baked again. For more details, you can check the Full Recipe. Yes, you can! Whole wheat flour works great. You could also try almond flour or oat flour. Each flour gives the muffins a unique taste and texture. Experimenting with different flours can lead to fun results. Just keep in mind that some flours might change the moisture level. You may need to adjust the liquid in the recipe to balance it out. To make sugar-free muffins, you can use ripe bananas or applesauce. Both add natural sweetness. You can also use stevia or monk fruit sweetener. These options are great for cutting sugar while keeping the flavor. Just remember, using natural sweeteners can change the moisture level. Adjust the liquid in the recipe if needed. You can add carrots, sweet potatoes, or even spinach! Carrots give a nice sweetness. Sweet potatoes add creaminess and flavor. Spinach adds nutrients without changing the taste much. Just make sure to grate or puree the veggies to keep the texture smooth. This way, your muffins stay soft and fluffy. You can find the full recipe [here](#). You learned how to make tasty zucchini oat muffins with healthy ingredients. Each step, from mixing to baking, is simple. I shared tips for texture and storage, plus fun variations to try. Feel free to swap ingredients or make these muffins fit your diet. Now, you can enjoy a wholesome treat that’s easy and fun to make. Try it out, and enjoy your muffins fresh or stored for later!

Zucchini Oat Muffins

Discover the joy of baking with these delicious Zucchini Oat Muffins! Packed with wholesome ingredients like grated zucchini, oats, and a touch of sweetness, these muffins are a perfect treat for breakfast or a snack. Easy to prepare and customizable with chocolate chips or nuts, they’re a nutritious choice that the whole family will love. Click through to explore the full recipe and enjoy these tasty muffins today!
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Ingredients
  

1 medium zucchini, grated

1 cup rolled oats

1 cup whole wheat flour

1/2 cup brown sugar (or coconut sugar for a healthier option)

1/2 cup unsweetened applesauce

1/3 cup honey or maple syrup

1/4 cup vegetable oil or melted coconut oil

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

Optional: 1/2 cup chocolate chips or nuts for added texture

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

    Prepare Zucchini: Grate the zucchini using a box grater. If the zucchini is particularly watery, place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.

      Mix Dry Ingredients: In a large mixing bowl, combine rolled oats, whole wheat flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Mix until well combined.

        Mix Wet Ingredients: In a separate bowl, whisk together the applesauce, honey (or maple syrup), vegetable oil, egg, and vanilla extract until smooth.

          Combine: Pour the wet ingredients into the dry ingredient bowl. Add the grated zucchini (and optional chocolate chips or nuts) and stir gently until just combined. Do not overmix; a few lumps are okay.

            Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

                Cool: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

                  Prep Time, Total Time, Servings: 10 min | 30 min | 12 muffins

                    - Presentation Tips: Serve warm with a pat of butter on top or drizzle with honey. These muffins can also be garnished with a sprinkle of oats or a few chocolate chips on top before baking for a decorative finish.

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