Zucchini Carrot Oatmeal Muffins
These muffins are a cozy combo of sweet, earthy veggies and warm cinnamon wrapped in a soft, hearty bite. With oats, zucchini, and carrots baked into every mouthful, they make a feel-good breakfast or midday treat. Whip up a batch and savor the homemade comfort!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 10 muffins 1x
Ingredients
1/3 cup rolled oats
2/3 cup all-purpose flour
1 cup whole wheat flour
1 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
3/4 tsp salt
2 large eggs
1 tbsp egg white (or use half a large egg white)
1/2 cup oil (vegetable or canola)
2/3 cup grated zucchini
2/3 cup grated carrot
1/2 cup golden raisins (optional)
Instructions
Preheat oven to 350°F (175°C). Line or grease a muffin tin for 10 muffins.
In a large bowl, mix oats, flours, sugar, baking powder, cinnamon, and salt.
In another bowl, whisk eggs, egg white, and oil until smooth.
Combine wet and dry ingredients just until mixed—don’t over stir.
Fold in grated zucchini, carrot, and raisins if using.
Fill muffin cups about 3/4 full with batter.
Bake for 22–25 minutes, or until a toothpick comes out clean.
Cool for 5 minutes in the tin, then move to a wire rack.
Nutrition
- Calories: 200
- Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
Find it online: https://thecomfortspoon.com/zucchini-carrot-oatmeal-muffins/