Description
These Zucchini Carrot Oatmeal Muffins are a wholesome and delicious treat packed with shredded vegetables, hearty oats, and warm cinnamon. Naturally sweetened with maple syrup or honey and made with simple pantry ingredients, they offer a nutritious snack or breakfast option that’s moist, tender, and perfect for the whole family.
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 thoroughly to prevent sticking.
- Mix the dry ingredients: In a medium-sized bowl, whisk together rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined. Set this mixture aside.
- Mix the wet ingredients: In a large bowl, whisk the egg, maple syrup or honey, unsweetened applesauce, vegetable or coconut oil, and vanilla extract until the batter is smooth and well incorporated.
- Combine dry and wet: Gradually add the dry oat and flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to ensure the muffins stay tender.
- Add the vegetables and nuts: Fold in the finely grated zucchini and grated carrots evenly throughout the batter. If using, also fold in the chopped nuts.
- Fill the muffin tin: Spoon the batter into the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool the muffins: Let the muffins cool in the tin for about 5 minutes to set, then transfer them to a wire rack to cool completely.
- Serve and enjoy: Once cooled, serve these delightful zucchini carrot oatmeal muffins as a nutritious breakfast or snack.
Notes
- For a nut-free version, simply omit the nuts.
- Grate the zucchini and carrots finely for a better texture in muffins.
- Use paper liners for easier cleanup or grease the muffin tin thoroughly if not using liners.
- Store muffins in an airtight container at room temperature up to 3 days or freeze for longer storage.
- Adjust sweetness by substituting maple syrup with honey or agave nectar.
