Description

These Zucchini Carrot Oatmeal Muffins are moist and flavorful, featuring wholesome ingredients like oats, zucchini, and carrots. They make a perfect quick breakfast or snack option, ideal for anyone looking for homemade, healthy treats.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, oats, baking powder, cinnamon, and salt until well combined.
In a separate bowl, mix the eggs, vegetable oil, and milk, whisking until smooth.
Pour the wet ingredients into the dry mixture and fold in the grated zucchini, carrots, and mashed banana until just combined.
Gently stir in the granulated sugar and brown sugar, taking care not to overmix.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
If desired, sprinkle chopped walnuts on top of each muffin before baking.
Bake for 18–22 minutes, or until a toothpick comes out clean from the center. Allow to cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

For a vegan option, use flax eggs instead of regular eggs.
Store leftovers in an airtight container for up to 4 days.
These muffins freeze well, making them perfect for meal prep.

Nutrition

Serving Size: 1 muffin
Calories: 200
Sugar: 12g
Sodium: 120mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg