A great snack, breakfast or dessert.

Zucchini Oatmeal Streusel Muffins (Vegan)

Zucchini Oatmeal Streusel Muffins (Vegan) | Millennial-Kitchen.com


2+1/2 cups of flour
1+1/2 cups of sugar
1/2 cups of rolled oats
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
A pinch of nutmeg
4 flax eggs
1 medium zucchini shredded
3/4 cup of coconut oil

Streusel Topping:

2 tbsp coconut oil
1/2 tsp ground cinnamon
A pinch of nutmeg
2 tbsp of light brown sugar
Add more oats as desired


  1. Preheat the oven to 400 degrees F.
  2. In a large bowl combine all dry ingredients.
  3. In a separate bowl mix together eggs, shredded zucchini and salad oil.
  4. Stir mixture into flour mix just until combined.
  5. Spoon into muffin cups.
  6. Combine ingredients for streusel topping and spoon atop each muffin cup then place in the oven and bake for 18-20 minutes.

Rebecca D

Rebecca Doser, a resident of Penfield, NY, is the face behind Breakfastwithbex, her Instagram account filled with daily breakfast posts and punny captions that put a smile on her followers' faces every morning. She is a 21-year-old English/Journalism Major at St. Lawrence University, a college volleyball player, and a J.Crew and coffee addict. She truly believes in following your passion and making it a reality. That is exactly what she is doing with her blog (www.breakfastwithbex.com) and Instagram account (@breakfastwithbex)