Description
Delicious and healthy Zucchini Carrot Oatmeal Muffins that combine wholesome oats, fresh vegetables, and warm spices for a perfect breakfast or snack option. These muffins are moist, naturally sweetened with maple syrup or honey, and can be made with or without nuts for added texture.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 large egg
- ½ cup maple syrup or honey
- ¼ cup unsweetened applesauce
- ¼ cup vegetable oil (or coconut oil)
- 1 teaspoon vanilla extract
Vegetables & Add-ins
- 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 to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
- Mix the wet ingredients: In a large bowl, whisk together the egg, maple syrup or honey, unsweetened applesauce, vegetable or coconut oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine the dry and wet ingredients: Gradually stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the muffins tender.
- Add the vegetables and nuts: Gently fold in the finely grated zucchini and grated carrots until evenly distributed. If using, also fold in the chopped nuts for added crunch and flavor.
- Fill the muffin tin: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow space for rising during baking.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
- Cool and serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up for easier handling.
- Serve and enjoy: Once cooled, serve these delightful muffins as a nutritious breakfast or a wholesome snack any time of day.
Notes
- To keep muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- For a vegan option, replace the egg with a flax egg or chia egg and use maple syrup instead of honey.
- You can omit the nuts if there are allergy concerns or personal preferences.
- Freshly grated zucchini should be patted dry to avoid excess moisture for optimal texture.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These muffins freeze well; wrap individually and store in a freezer-safe bag for up to 2 months.
