Zucchini Carrot Oatmeal Muffins Recipe
This Zucchini Carrot Oatmeal Muffins Recipe combines oats, zucchini, carrots, and cinnamon for soft, fluffy muffins that are perfect any time of day.
Equipment
- Muffin tin (12-cup)
- Mixing bowls (one large, one medium)
- Whisk
- Spatula
- Box grater
- Measuring cups and spoons.
- Cooling rack
- Paper liners or non-stick spray
Ingredients
- 1 cup grated zucchini excess moisture squeezed out
- 1 cup finely grated carrots
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Optional add-ins:
- 1/4 cup chopped walnuts
- 1/4 cup raisins
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it.
Step 2: Prepare the Vegetables
- Grate the zucchini and carrots. Make sure to squeeze out excess water from the zucchini—this step is important to avoid soggy muffins.
Step 3: Mix Wet Ingredients
- In a large bowl, whisk together the eggs, oil, milk, vanilla extract, brown sugar, and granulated sugar until smooth.
Step 4: Combine Dry Ingredients
- In another bowl, mix flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 5: Bring It Together
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—do not overmix.
Step 6: Fold in Veggies
- Add the grated zucchini and carrots, and mix until evenly distributed. Fold in any optional add-ins if using.
Step 7: Fill and Bake
- Divide the batter evenly into the muffin cups, filling each about 3/4 full. Bake for 20–22 minutes, or until a toothpick inserted comes out clean.
Step 8: Cool and Enjoy
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t skip squeezing the zucchini
- Avoid overmixing the batter
- Use fresh spices for better flavor
- Let muffins cool before storing