Zucchini Carrot Oatmeal Muffins
Moist, spiced muffins made with grated zucchini and carrots, chewy oats, and walnuts for a sweet and hearty treat. A healthy, balanced breakfast option that’s perfect for quick meals or snacks.
- Prep Time: 20
- Cook Time: 18
- Total Time: 38
- Yield: 12 muffins
- Category: Brownies and Bars
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 ½ cups all-purpose flour (or whole wheat flour)
½ cup old fashioned oats
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
3 large eggs (or flax egg substitute: 3 tbsp ground flaxseed + 9 tbsp water)
¾ cup vegetable oil (or melted coconut oil)
½ cup milk (dairy or non-dairy)
1 cup zucchini, grated
1 cup carrots, finely grated
½ cup mashed banana (or applesauce)
½ cup walnuts, chopped (optional)
1 cup granulated sugar
½ cup brown sugar (light or dark)
Instructions
Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together flour, oats, baking powder, cinnamon, and salt.
In another bowl, combine eggs, vegetable oil, and milk. Whisk until smooth.
slice the wet ingredients into the dry mixture. Fold in grated zucchini, carrots, and mashed banana.
Mix until just combined to avoid overmixing. Gently stir in granulated and brown sugars.
Spoon the batter into the prepared muffin tin, filling each cup ¾ full.
Sprinkle chopped walnuts on top of each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Use a box grater for zucchini and carrots to ensure a fine texture.
Flax eggs work well for a vegan version—let the mixture sit for 5 minutes before mixing.
Store in an airtight container at room temperature for up to 3 days or freeze for 2–3 months.
Find it online: https://sweetcraftrecipes.com/zucchini-carrot-oatmeal-muffins/