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ZUCCHINI CARROT OATMEAL MUFFINS

Zucchini Carrot Oatmeal Muffins for a Wholesome Morning Boost

Delicious Zucchini Carrot Oatmeal Muffins, a healthier choice packed with fiber-rich ingredients, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Zucchini finely grated
  • 1 cup Carrot finely grated
  • 2 cups Rolled oats
  • 1 cup Whole wheat flour
  • 2 teaspoons Baking powder
  • 1 large Egg or flaxseed egg for vegan option
  • 1/4 cup Oil or applesauce for lighter choice
  • 1/2 cup Brown sugar or honey/maple syrup
  • 1 teaspoon Cinnamon
Optional Add-ins
  • 1/2 cup Nuts (Walnuts or Pecans)
  • 1/2 cup Chocolate Chips
  • 1/2 cup Almond Flour for gluten-free option

Equipment

  • muffin tin
  • Mixing Bowls
  • Grater

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the muffin tin.
  2. In a large mixing bowl, combine rolled oats, flour, baking powder, and cinnamon.
  3. In a separate bowl, whisk together eggs, oil, and brown sugar until well combined.
  4. Fold grated zucchini and carrots into the wet mixture.
  5. Gradually add the wet mixture to the dry ingredients and stir until just combined.
  6. Spoon the batter into muffin tins, filling each cup about two-thirds full.
  7. Bake in the preheated oven for 20-25 minutes until golden brown.
  8. Let muffins cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 100mgPotassium: 150mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 1mg

Notes

Don't overmix the batter and adjust sweetness to your taste. Grate zucchini and carrots, then squeeze out excess moisture to avoid sogginess.

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