Description
Healthy and wholesome zucchini carrot oatmeal muffins made with rolled oats, grated vegetables, and naturally sweetened for a nutritious breakfast or snack.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/3 cup melted coconut oil or vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1 cup grated carrot
Instructions
- 1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners
- 2. In a large bowl, mix rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt
- 3. In another bowl, whisk together eggs, honey or maple syrup, oil, milk, and vanilla extract
- 4. Add the wet ingredients to the dry ingredients and stir until just combined
- 5. Fold in the grated zucchini and carrot
- 6. Divide the batter evenly among the muffin cups
- 7. Bake for 18–22 minutes until a toothpick inserted comes out clean
- 8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely
Notes
- Squeeze excess moisture from the zucchini before adding
- Add nuts or raisins for extra texture if desired
- Store muffins in the refrigerator for up to 5 days
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 35 mg
Keywords: healthy muffins, zucchini muffins, carrot muffins, oatmeal muffins