Description
These Zucchini Carrot Oatmeal Muffins are a wholesome and delicious treat, packed with nutritious vegetables and wholesome oats. Perfect for a healthy breakfast or snack, they offer a moist texture, a hint of natural sweetness from maple syrup or honey, and a comforting touch of cinnamon. With simple ingredients and easy steps, these muffins are a great way to sneak extra veggies into your diet while enjoying a tasty baked good.
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 and Optional 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.
- Mix the dry ingredients: In a medium bowl, whisk together the rolled oats, all-purpose 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, unsweetened applesauce, vegetable or coconut 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 gently until just combined. Avoid overmixing to keep the muffins tender.
- Add the vegetables: Fold in the grated zucchini and grated carrots evenly. If using, fold in the chopped nuts as well.
- Fill the muffin tin: Spoon the batter into the muffin cups, filling each about three-quarters full for perfect rising and shape.
- Bake the muffins: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and serve: Allow the muffins to cool in the tin for approximately 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
- Serve and enjoy: Serve these healthy zucchini carrot oatmeal muffins fresh or store them in an airtight container for snacks throughout the week.
Notes
- You can substitute maple syrup with honey or agave syrup for a different natural sweetness.
- For a nut-free version, simply omit the chopped nuts.
- Make sure to finely grate the zucchini and carrots to ensure even mixing and a nice texture.
- These muffins freeze well; store in a freezer-safe container for up to 2 months and thaw before eating.
- Use paper liners for easy cleanup and to prevent sticking, or grease your muffin tin well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
