Description
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
Scale
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (excess moisture squeezed out)
- 1 cup grated carrot
- 1/4 cup milk (dairy or non-dairy)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, mix together the flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the vegetable oil, brown sugar, eggs, and vanilla extract.
- Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Fold in the grated zucchini and carrot, then add the milk to moisten the batter.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 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
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 0.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg