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Zucchini Carrot Oatmeal Muffins

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These delicious Zucchini Carrot Oatmeal Muffins are the perfect healthy snack or breakfast option. Packed with wholesome oats, grated veggies, and warm spices, they’re a nutritious treat for any time of the day. The perfect blend of moist, flavorful goodness!

Ingredients

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  1. 1 cup all-purpose flour
  2. 1 cup rolled oats
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon ground nutmeg
  7. 1/2 teaspoon salt
  8. 1/2 cup vegetable oil
  9. 1/2 cup brown sugar, packed
  10. 2 large eggs
  11. 1 teaspoon vanilla extract
  12. 1 cup grated zucchini (excess moisture squeezed out)
  13. 1 cup grated carrot
  14. 1/4 cup milk (dairy or non-dairy)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
  2. In a large bowl, mix together the flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the vegetable oil, brown sugar, eggs, and vanilla extract.
  4. Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Fold in the grated zucchini and carrot, then add the milk to moisten the batter.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, you can add a handful of chopped nuts or raisins to the batter.
  • Make sure to squeeze out excess moisture from the zucchini to avoid soggy muffins.
  • These muffins can be stored in an airtight container for up to 3 days, or freeze them for longer storage.

Nutrition

Find it online: https://grandmarecipesflash.com/zucchini-carrot-oatmeal-muffins/