Description
Moist and subtly sweet Zucchini Carrot Oatmeal Muffins combine shredded zucchini, carrots, and rolled oats for a breakfast treat filled with natural flavor and texture.
Ingredients
1 cup all-purpose flour
1/2 cup old-fashioned rolled oats
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 cup sugar
1/3 cup vegetable oil
2 large eggs, room temperature
1 tsp vanilla extract
1 cup shredded zucchini, squeezed dry
1/2 cup shredded carrots
Instructions
Preheat and Prep: Heat oven to 375°F (190°C). Line a 12-cup muffin tin.
Mix Dry Ingredients: Whisk flour, oats, baking powder, baking soda, cinnamon, and salt in a large bowl.
Combine Wet Ingredients: In a separate bowl, beat sugar, oil, eggs, and vanilla until smooth.
Add Veggies: Fold in the drained shredded zucchini and carrots.
Combine and Scoop: Pour wet ingredients into the dry, stir just until combined. Spoon batter into prepared tins, filling about 3/4 full.
Bake and Cool: Bake for 18–20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from tins.
Notes
Squeeze zucchini thoroughly over paper towels to remove excess moisture.
Use a microplane for finer, even carrot shreds.
Avoid overmixing the batter to prevent dense muffins.
Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15
- Cook Time: 20
- Category: Bread recipes
- Method: Baking
- Cuisine: American