Go Back

Best Zucchini Carrot Oatmeal Muffins

Delightfully wholesome muffins made with zucchini and carrots for a flavorful and nutritious treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup grated zucchini Drain excess moisture.
  • 1 cup grated carrots
Dry Ingredients
  • 1.5 cups rolled oats
  • 1 cup flour (whole wheat or all-purpose)
  • 0.5 cups sugar (brown or white)
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
Wet Ingredients
  • 0.5 teaspoon vanilla extract
  • 0.5 cups milk (or non-dairy alternative)
  • 0.33 cup vegetable oil or melted butter
  • 2 large eggs

Method
 

Preparation
  1. Start by grating your zucchini and carrots. Make sure to drain any excess moisture from the zucchini to prevent soggy muffins.
Mixing Dry Ingredients
  1. In a large mixing bowl, combine the rolled oats, flour, sugar, baking powder, baking soda, salt, and cinnamon. Mix well to ensure everything is evenly distributed.
Mixing Wet Ingredients
  1. In a separate bowl, whisk together the eggs, milk, vegetable oil (or melted butter), and vanilla extract until fully combined.
Combining Mixes
  1. Pour the wet mixture into the dry ingredients, along with the grated zucchini and carrots. Gently fold everything together until just combined. Be careful not to overmix.
Baking Muffins
  1. Line a muffin tin with paper liners or grease it with a little oil. Spoon the batter into each muffin cup, filling them about 2/3 full.
  2. Place your muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
  1. Let them cool for a few minutes in the tin before transferring them to a wire rack. Enjoy warm or at room temperature!

Notes

For best results, let the batter rest for 5 to 10 minutes before baking. You can also use gluten-free flour or flaxseed meal for a vegan version. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.