Description
These Zucchini Carrot Oatmeal Muffins are a wholesome and delicious treat perfect for breakfast or a healthy snack. Packed with grated zucchini, carrots, rolled oats, and warm cinnamon, these muffins offer a moist texture and natural sweetness enhanced by maple syrup or honey. They are easy to prepare and include optional nuts for added crunch.
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 and Nuts
- 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 to prevent sticking.
- Mix the dry ingredients: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, and salt until evenly combined. Set aside.
- Mix the wet ingredients: In a large bowl, whisk the egg, maple syrup or honey, applesauce, oil, and vanilla extract until smooth and fully combined.
- Combine dry and wet ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add the vegetables and nuts: Fold in the finely grated zucchini and grated carrots until evenly distributed. If using, fold in the chopped nuts for added texture.
- Fill the muffin tin: Spoon the batter into the prepared 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 18-22 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- Cool and serve: Allow the muffins to cool in the tin for about 5 minutes before removing them and transferring to a wire rack to cool completely. This prevents sogginess.
- Enjoy: Serve these moist and flavorful muffins as a nutritious breakfast or snack.
Notes
- You can substitute maple syrup with honey but avoid giving honey to children under 1 year old.
- Grate the zucchini and carrots finely to ensure even distribution and a tender crumb.
- The optional nuts add texture but can be omitted for a nut-free version.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a vegan version, replace the egg with a flaxseed egg and ensure sweeteners are vegan-friendly.
