Whole Wheat Zucchini Oat Muffins

While these muffins are a tiny bit sweet they are not your typical zucchini muffin. These muffins are more on the savory side of the world. The lack of sugar really helps the flavors of the featured ingredinets shine through. The addition of nuts would really add a nice crunch and texture to these muffins.


Quick and easy to prepare and a delight for the whole family. Try these delicious muffins today!

Whole Wheat Zucchini and Oat Muffins with Cinnamon Streusel
Adapted from Tasty Kitchen

~yields a bakers dozen (13) muffins~

Ingredients
Streusel topping
4 tablespoons brown sugar
4 tablespoons rolled oats
2 tablespoons unbleached all-purpose flour
½ teaspoons ground cinnamon
3 tablespoons butter, cold
Muffins
⅓ cups rolled oats
1 cup unbleached all-purpose flour
1 cup whole wheat flour
⅓ cups brown sugar
2 teaspoons baking powder
¼ teaspoons baking soda
½ teaspoons salt
1-½ teaspoon ground cinnamon
2 cups packed grated zucchini
⅔ cups buttermilk
2 whole eggs
¼ cups butter, melted

Directions
Preheat oven to 375 degrees. Spray muffin cups with nonstick cooking spray.
For the streusel: Add all dry ingredients into a small bowl. Cut the butter into the dry ingredients; set aside.
For the muffins: Stir together all dry ingredients in a large mixing bowl. Fold in the grated zucchini and mix until it is well coated with the dry ingredients. In a small bowl whisk together the eggs, buttermilk and melted butter. Fold into dry ingredients stirring just until combined.
Spoon batter into prepared muffin cups and top with struesel topping.
Bake for 18-20 minutes.