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.
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.
Find it online: https://easyfoodflash.com/zucchini-carrot-oatmeal-muffins/