Zucchini Cinnamon Oat Crumble Muffins

Batter
1 cup all-purpose flour*

3/4 cup whole wheat flour

1 tsp baking soda
1 tsp baking powder 

1/2 tsp cinnamon 

3/4 tsp salt 

1/3 cup oil 

1/4 cup milk of your choice 

1 tsp lemon juice
2 eggs
1/2 cup sugar

2 cups shredded zucchini (about 2 large zucchini)
1/2 tsp orange zest (optional)

1/2 cup chopped walnuts or almonds (optional) 
1/4 cup chopped dried cranberries (optional)

Cinnamon Oat Crumble 

3 Tbs sugar

1/4 cup rolled or instant oats 

3 Tbs flour 

1/2 tsp cinnamon 

pinch of salt 

2-3 Tbs oil 

Preheat oven to 375°F/190°C 

Line a standard muffin tin with paper liners or set up hard paper liners on a parchment-lined cookie sheet.  

In a large bowl whisk together flour, baking soda, baking powder, cinnamon, and salt. In a liquid measuring cup mix together the oil, milk, lemon juice, and eggs. Add the liquid mixture to the dry ingredients along with the sugar and mix until just combined. Fold in the zucchini and zest, nuts, and dried fruit if using. 

In a small bowl mix together the dry ingredients for the topping. Add the oil until the ingredients combine into a crumbly mixture.

Fill prepared muffin cups and top with a pinch of crumb topping, gently pressing the topping into the batter.  

Bake in preheated oven for 18-22 minutes until golden on top and a toothpick inserted in the center of a muffin comes out clean. 

Enjoy warm! 

*feel free to use all whole wheat, all-purpose, or spelt flour.