Description
These Zucchini Carrot Oatmeal Muffins are a delicious and nutritious treat that’s perfect for breakfast or a snack. Packed with wholesome ingredients like zucchini, carrot, oats, and a hint of warm spices, these muffins are moist, flavorful, and easy to make.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients:
- 1/3 cup brown sugar
- 1/3 cup honey or maple syrup
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional:
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup raisins or chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a muffin tin.
- Mix dry ingredients: In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In another bowl, mix brown sugar, honey, oil, eggs, and vanilla until smooth.
- Combine wet and dry: Stir wet ingredients into dry until just combined.
- Add veggies and nuts: Gently fold in zucchini, carrot, and raisins or walnuts (if using).
- Bake: Divide batter into muffin cups and bake for 18-22 minutes until a toothpick comes out clean.
- Cool and enjoy: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins stay moist thanks to the zucchini and carrots.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- For a healthier option, substitute half the flour with whole wheat flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 11g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
