Description
Zucchini Carrot Oatmeal Muffins are a healthy, satisfying way to start your day. Packed with nutritious zucchini, sweet carrots, and hearty oats, these muffins are full of flavor while providing essential nutrients to fuel your morning.
Ingredients
Scale
- 1 cup zucchini, grated (about 1 medium zucchini)
- 1 cup carrots, grated (about 2 medium carrots)
- 1 1/2 cups rolled oats
- 1 1/2 cups whole wheat flour (or all-purpose flour)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup honey or maple syrup (for sweetness)
- 1/3 cup unsweetened applesauce or olive oil
- 1 teaspoon vanilla extract
- 1/2 cup walnuts or raisins (optional)
Instructions
- Preheat Your Oven: Preheat to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- Prepare the Dry Ingredients: In a large bowl, combine oats, flour, baking soda, cinnamon, nutmeg, and salt. Stir to mix evenly.
- Prepare the Wet Ingredients: In a separate bowl, whisk eggs, honey or maple syrup, applesauce (or oil), and vanilla extract until smooth and well-combined.
- Add the Grated Veggies: Stir in grated zucchini and carrots into the wet mixture, mixing evenly. Be sure to squeeze out excess moisture from zucchini.
- Combine Wet and Dry Ingredients: Gradually combine the wet ingredients with the dry, mixing until just combined. Avoid overmixing.
- Add Optional Mix-Ins: Gently fold in walnuts, raisins, or any other mix-ins you prefer.
- Scoop the Batter: Spoon batter into muffin tin, filling about 2/3 full.
- Bake: Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
- Grate the Vegetables Finely: Finer grating ensures a smoother muffin texture.
- Don’t Overmix: Mix only until combined to avoid dense muffins.
- Gluten-Free Version: Use gluten-free flour and xanthan gum for a gluten-free version.
- Add Extra Sweetness: Adjust sweetness by increasing honey or maple syrup or adding chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Zucchini Carrot Oatmeal Muffins, Healthy Muffins, Oatmeal Muffins, Zucchini Muffins, Healthy Breakfast Muffins, Carrot Muffins, Nutritious Muffins