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Zucchini Carrot Oatmeal Muffins

Deliciously moist and healthy muffins made with zucchini and carrots, perfect for family snacking.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 cup grated zucchini (squeeze out excess water) Make sure to squeeze out excess moisture.
  • 1 cup grated carrot
Dry Ingredients
  • 1 cup rolled oats
  • 1 cup all-purpose flour (or whole wheat for a healthier twist)
  • 1/2 cup brown sugar (or coconut sugar)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
Wet Ingredients
  • 1/2 cup yogurt (plain or Greek) Can substitute with applesauce.
  • 1/2 cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 tsp vanilla extract (ensure it's alcohol-free)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with oil.
  2. In a large mixing bowl, grate your zucchini and carrot. Make sure to squeeze out excess moisture from the zucchini with a clean kitchen towel.
  3. In another bowl, combine the rolled oats, flour, baking powder, baking soda, cinnamon, and salt. Stir until well combined.
  4. In a third bowl, whisk together the brown sugar, yogurt, vegetable oil, eggs, and vanilla extract until smooth.
  5. Add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the grated zucchini and carrot until well distributed.
  6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
Baking
  1. Place your muffins in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them for 2-3 months. To reheat, microwave for 20-30 seconds or warm in the oven at 350°F for 5-10 minutes.