Zucchini Carrot Oatmeal Muffins Recipe
The Zucchini Carrot Oatmeal Muffins Recipe is healthy, soft and perfect for breakfast or snacks. These muffins are packed with shredded zucchini, carrots and oats.
Ingredients
- 1 cup grated zucchini squeezed dry
- 1 cup grated carrot
- 1 ½ cups rolled oats
- 1 cup all-purpose flour
- ½ cup brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- ½ cup vegetable oil
- ½ cup milk
- 1 teaspoon vanilla extract
- Optional: ½ cup raisins or chopped nuts
Instructions
Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. This prevents muffins from sticking.
Mix Dry Ingredients
- In a large bowl, combine rolled oats, flour, baking powder, baking soda, salt, cinnamon and brown sugar. Whisk to distribute evenly.
Prepare Vegetables
- Grate zucchini and carrots. Squeeze zucchini to remove excess water. This ensures muffins stay moist but not soggy.
Mix Wet Ingredients
- In a medium bowl, whisk eggs, milk, oil and vanilla extract. Make sure mixture is smooth and well combined.
Combine Wet and Dry
- Add wet ingredients to dry ingredients. Stir gently until just combined. Avoid overmixing to keep muffins tender.
Fold in Vegetables
- Gently fold grated zucchini and carrot into the batter. Add optional raisins or nuts if desired. Ensure even distribution.
Fill Muffin Tin
- Spoon batter into muffin tin, filling each cup about ¾ full. This allows muffins to rise evenly without spilling over.
Bake Muffins
- Bake in preheated oven for 22–25 minutes. Insert a toothpick in the center to check doneness; it should come out clean.
Cool and Serve
- Remove muffins from oven. Let cool for 5–10 minutes in the tin, then transfer to a wire rack. Serve warm or at room temperature.
Notes
- Squeeze zucchini to remove water and prevent soggy muffins.
- Do not overmix the batter to keep muffins soft.
- Add raisins, nuts, or chocolate chips for variety.
- Line muffin tin for easy removal.
- Bake until a toothpick comes out clean to avoid undercooked muffins.