zucchini bread muffins with strawberries and oat crumb topping

sorry i don’t have any photos of these delectable muffins. i wasn’t planning on posting this. they turned out so well though i have to share!

i’m hoping to make a gluten free version soon too! so, stay posted 🙂

 

zucchini bread muffins with strawberries and oat crumb topping
(adapted from Smitten Kitchen recipe)

makes 12 muffins

dough:

2 eggs
1 stick melted butter cooled slightly
1 cup turbinado or large crystal sugar
1 1/2 cups grated zucchini
1 teaspoon vanilla extract
1 1/2 cups whole wheat flour
2 teaspoons cinnamon
pinch of nutmeg
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
¾ cup fresh strawberries (optional but recommended! you could also use another fresh berry)

crumb topping:
have a bit of oats, crushed almonds and brown sugar handy

Preheat oven to 350°F.

grease and flour a muffin tin or use muffin tin liners.

in a large bowl, beat the eggs with a whisk.

mix in cooled butter and sugar, then zucchini and vanilla.

combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.

stir this into the egg mixture then fold in fresh strawberries

put batter into muffin tins.

sprinkle a small amount of oats, crushed almonds and pinch of brown sugar. this shouldn’t cover the whole top just the center.

bake for 20 minutes or until knife inserted comes out clean.

enjoy!

some more ideas

if you don’t have any berries you could add

1 teaspoon powdered ginger

1 cup chocolate chips

or anything else you’d have laying around that seems like it would be delish!