Description
Zucchini Carrot Oatmeal Muffins are moist, wholesome breakfast muffins made with oats, whole wheat flour, grated zucchini, grated carrots, cinnamon, and golden raisins. They are easy to bake in 30 minutes and work well for breakfast, snacks, lunchboxes, or meal prep.
Ingredients
Scale
- 1/2 cup rolled oats
- 1 cup all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 large eggs
- 1 large egg white
- 3/4 cup vegetable oil
- 1 cup grated zucchini, squeezed dry
- 1 cup grated carrot, squeezed dry
- 3/4 cup golden raisins, optional
Instructions
- Preheat oven to 350°F. Line a 12-count muffin pan with paper liners or spray generously with nonstick cooking spray.
- Grate the zucchini and carrots, then squeeze out as much liquid as possible using a clean kitchen towel.
- Mix the rolled oats, all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, and salt in a large bowl.
- In a separate bowl, whisk together the eggs, egg white, and oil until smooth.
- Stir the grated zucchini, grated carrot, and golden raisins into the wet ingredients.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Fill each muffin cup about three-quarters full.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
- Cool the muffins in the pan for several minutes, then transfer to a wire rack and cool completely before serving.
Notes
- Squeeze the zucchini and carrots well to prevent soggy muffins.
- Do not overmix the batter, or the muffins may turn dense.
- Golden raisins are optional and can be replaced with regular raisins, dried cranberries, chopped dates, walnuts, or pecans.
- Store muffins in a tightly sealed container at room temperature for 4 to 5 days.
- Freeze cooled muffins individually wrapped for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 376
- Sugar: 31
- Sodium: 332
- Fat: 16
- Saturated Fat: 2
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 6
- Cholesterol: 47