Description
These Zucchini Carrot Oatmeal Muffins are moist, nutritious, and naturally sweetened. Packed with shredded zucchini, carrots, and oats, they make a perfect healthy breakfast or snack. They are refined sugar-free and full of fiber!
Ingredients
Units
Scale
Dry Ingredients:
- 1 1/2 cups (190g) whole wheat flour (or all-purpose flour)
- 1 cup (100g) rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/2 cup (120ml) honey or maple syrup
- 1/3 cup (80ml) coconut oil or vegetable oil
- 1/2 cup (120ml) milk (or almond milk)
- 1 teaspoon vanilla extract
Add-ins:
- 1 cup (100g) shredded zucchini (squeezed to remove excess moisture)
- 3/4 cup (75g) shredded carrots
- 1/2 cup (90g) raisins or chopped nuts (optional)
Instructions
-
Preheat Oven & Prepare Muffin Pan:
- Preheat the oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease it lightly.
-
Mix Dry Ingredients:
- In a large bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
-
Mix Wet Ingredients:
- In another bowl, whisk the eggs, honey (or maple syrup), oil, milk, and vanilla extract until smooth.
-
Combine Wet & Dry Mixtures:
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Fold in the shredded zucchini, carrots, and raisins/nuts (if using).
-
Bake the Muffins:
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool & Serve:
- Let muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Enjoy warm or at room temperature!
Notes
- Squeeze excess water from the zucchini to prevent soggy muffins.
- You can substitute the honey with brown sugar if preferred.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: ~180 kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg