It finally feels like springtime here in Minnesota! The birds are outside chirping every morning, the snow is almost melted and over the weekend we had the highest temp since last October. We walked to the park and got some much needed fresh air! I love spring days! It's my favorite time of the year!
Today's recipe is for some Oatmeal, Zucchini and Pecan Muffins!! These muffins aren't too sweet, which I like and they taste SO good with some butter on top! Great for breakfast or an afternoon snack and even better with some coffee or tea!! Enjoy and have a fabulous week!!
Oatmeal, Zucchini and Pecan Muffins (click here to print recipe)
18 muffins (or 12 regular muffins, and 12 mini muffins)
What you need:
2 1/2 cups flour
1 teaspoon baking powder
1/2 cup oatmeal
1 teaspoon cinnamon
1 1/2 cups sugar
2 cups shredded zucchini
3/4 cup oil
1/2 cup pecans, chopped
Preheat the oven to 400 degrees.
In a large bowl, combine flour, baking powder, oatmeal, cinnamon and sugar until well combined. In a separate bowl, beat together the zucchini, eggs and oil. Combine the wet and dry ingredients, and mix until moist. Stir in pecans. Scoop batter into paper lined muffin tins, filling 3/4 full. Bake for 25 minutes. (Bake the mini muffins for 20 minutes)
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On the blog... one year ago: Egg McMuffin Breakfast Casserole
Two years ago: Bacon and Apple Grilled Cheese
This recipe is shared at these blogs: Mandy's Recipe Box, Kathe with an E, Memories by the Mile, Table for Seven, Inside BruCrew Life, The Better Baker, Love Bakes Good Cakes, Living Better Together, The Best Blog Recipes,