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Zucchini Carrot Oatmeal Muffins

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These Zucchini Carrot Oatmeal Muffins are soft, moist, and packed with wholesome goodness. A delicious way to enjoy veggies in your breakfast or snack, these muffins combine the natural sweetness of carrots and zucchini with the hearty texture of oats.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (excess moisture squeezed out)
  • 1 cup grated carrot
  • 1/4 cup milk (dairy or non-dairy)

Instructions

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.

  • Mix Dry Ingredients:
    In a large bowl, mix together the flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.

  • Mix Wet Ingredients:
    In a separate bowl, whisk together the vegetable oil, brown sugar, eggs, and vanilla extract.

  • Combine Wet and Dry Ingredients:
    Stir the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.

  • Add Vegetables:
    Fold in the grated zucchini and carrot, then add the milk to moisten the batter.

  • Fill Muffin Cups:
    Divide the batter evenly among the muffin cups.

  • Bake the Muffins:
    Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  • Cool:
    Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Be sure to squeeze out the excess moisture from the zucchini to avoid soggy muffins.
  • You can add chopped nuts, raisins, or chocolate chips to the batter for extra texture and flavor.
  • Store in an airtight container for up to 3 days, or freeze for longer storage.

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