• Preparation Time 15 minutes
  • Baking Time 15 minutes
  • Makes 48 mini muffins
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 1/4 cups Robin Hood® Original All Purpose Flour
  • 1 cup sugar
  • ¾ cup Robin Hood Oats
  • ½ cup cocoa powder
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup Carnation® Regular, 2% or Fat Free Evaporated Milk
  • ⅓ cup Canola or Vegetable Oil
  • 1 egg
  • 1 ½ cups grated zucchini

Serving Size: 48 mini muffins


Serving Size: 48 mini muffins

  • Preheat oven to 375°F (190°C). Grease or line muffin cups with paper liners.
  • Stir together flour, sugar, oats, cocoa powder, baking powder, baking soda and salt in a large bowl.
  • Whisk milk, oil and egg in a separate bowl.
  • Add milk mixture and grated zucchini to flour mixture, stirring until just combined.
  • Spoon batter into prepared muffin cups.
  • Bake in preheated oven 13 to 15 minutes, or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.


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