Description
These Zucchini Carrot Oatmeal Muffins are a delightful and wholesome treat packed with veggies and whole grains. Perfect for a nutritious breakfast on-the-go or a satisfying snack any time of day.
Ingredients
Grated Zucchini:
1 cup grated zucchini (squeezed dry)
Grated Carrot:
1 cup grated carrot
Rolled Oats:
1 cup rolled oats
Flour:
1 cup whole wheat flour (or all-purpose)
Maple Syrup or Honey:
½ cup
Eggs:
2 large eggs
Oil:
â…“ cup melted coconut oil or vegetable oil
Applesauce:
½ cup unsweetened applesauce
Vanilla Extract:
1 teaspoon
Baking Soda:
1 teaspoon
Cinnamon:
1 teaspoon
Nutmeg:
¼ teaspoon
Salt:
½ teaspoon
Optional:
½ cup raisins or chopped walnuts
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and prepare muffin tin.
- Mix Wet Ingredients: In a large bowl, whisk together eggs, maple syrup, oil, applesauce, and vanilla. Add in zucchini and carrot.
- Combine Dry Ingredients: In a separate bowl, mix flour, oats, baking soda, cinnamon, nutmeg, and salt. Combine with wet mixture.
- Add Mix-Ins: Fold in raisins or walnuts if desired.
- Bake: Divide batter into 12 muffin cups and bake for 18–22 minutes.
- Cool and Enjoy: Cool in pan briefly, then transfer to a wire rack to cool completely.
Notes
- These muffins freeze well and are great for meal prep.
- For added texture, top with rolled oats or nuts before baking.
- Make them dairy-free by using plant-based milk and oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
