Zucchini Carrot Oatmeal Muffins (Healthy, Moist & Easy)
Healthy, moist Zucchini Carrot Oatmeal Muffins made with oats, whole wheat flour, and naturally sweet veggies. Perfect for breakfast or snack!
Ingredients
- 1 cup old-fashioned oats
- 1 cup milk any kind
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 egg
- ⅓ cup brown sugar
- ¼ cup melted coconut oil or other oil
- 1 tsp vanilla extract
- 1 cup shredded zucchini about 1 small
- ½ cup shredded carrot about 1 small
- ½ cup golden raisins optional
Instructions
- 1. Preheat oven to 375°F. Line a muffin tin with paper liners or spray with nonstick spray.
- 2. Stir oats and milk in a bowl; let sit 5–10 minutes.
- 3. In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
- 4. In another bowl, mix egg, brown sugar, oil, and vanilla.
- 5. Add oat mixture to wet ingredients; stir well.
- 6. Fold in shredded zucchini and carrots.
- 7. Combine wet with dry ingredients until just mixed.
- 8. Fold in raisins if using.
- 9. Divide batter into muffin cups, filling about ¾ full.
- 10. Bake 18–22 minutes or until toothpick comes out clean.
- 11. Cool in pan for 5 minutes, then transfer to wire rack.
Notes
Muffins stay fresh 2–3 days at room temperature or up to 1 week in the fridge.
Freeze for up to 2 months.
No need to squeeze zucchini unless very watery.
Raisins add great texture but are optional.