Description
These Zucchini Carrot Oatmeal Muffins are wholesome, moist, and naturally sweetened. Packed with veggies and oats, they’re the perfect grab-and-go breakfast or snack!
Ingredients
2 cups rolled oats
1 cup grated zucchini
1 cup grated carrot
½ cup all-purpose flour
½ cup brown sugar
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
½ tsp salt
2 large eggs
⅓ cup vegetable oil
1 tsp vanilla extract
½ cup milk
Instructions
1. Preheat oven to 350°F (175°C). Line muffin tin with liners.
2. Grate zucchini and carrots. Pat zucchini dry.
3. Mix oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Whisk eggs, oil, vanilla, milk, and sugar until smooth.
5. Combine wet and dry ingredients. Fold in zucchini and carrots.
6. Scoop into muffin cups and bake 20–22 minutes.
7. Cool slightly before serving.
Notes
For extra flavor, add raisins or walnuts.
Swap brown sugar for maple syrup if preferred.
Freeze muffins individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 11g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg