Description
These Zucchini Carrot Oatmeal Muffins are packed with wholesome ingredients like oats, zucchini, and carrots, making them the perfect breakfast or snack option. Moist, flavorful, and easy to make!
Ingredients
Scale
For the muffins:
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 large egg
- ½ cup maple syrup or honey
- ¼ cup unsweetened applesauce
- ¼ cup vegetable oil (or coconut oil)
- 1 teaspoon vanilla extract
- 1 cup finely grated zucchini (about 1 medium zucchini)
- 1 cup grated carrots (about 2 medium carrots)
- ½ cup chopped nuts (walnuts, pecans, or almonds – optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
- Mix the dry ingredients: In a medium bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the egg, maple syrup (or honey), applesauce, oil, and vanilla extract until smooth and well combined.
- Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Add the vegetables: Fold in the grated zucchini and carrots until evenly distributed. If you’re using nuts, fold them in as well.
- Fill the muffin tin: Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake the muffins: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Notes
- For a gluten-free option, use gluten-free oats and flour.
- You can substitute the applesauce with mashed banana for a slightly different flavor.
- For extra sweetness, you can add ½ cup of raisins or dried cranberries to the batter.
- These muffins freeze well! Store them in an airtight container or freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg