Okay, real talk—these Zucchini Carrot Oatmeal Muffins were born out of a fridge clean-out and a toddler snack emergency. Turns out, grated veggies and oats are a match made in muffin heaven! These are soft, lightly sweet, and sneakily nourishing. The kind of muffins you feel good handing out on a Monday morning… or sneaking with your coffee.
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Why You’ll Love These Zucchini Carrot Oatmeal Muffins
These muffins are soft, cozy, and just sweet enough—thanks to brown sugar and naturally sweet carrots. They’re loaded with good-for-you oats and veggies, but still taste like a treat. Plus, they’re easy to mix up, freeze like a dream, and my kids devour them faster than I can say “hidden zucchini.”
They make a perfect grab-and-go breakfast, after-school snack, or lunchbox filler. You can even dress them up with a dollop of nut butter or a sprinkle of granola on top!
Ingredients You’ll Need
Core Ingredients
We’re keeping things simple and wholesome here:
- Whole wheat flour gives a nutty, hearty base.
- Old-fashioned oats soak in milk for a tender crumb.
- Zucchini and carrots, shredded and snuck in for moisture and nutrients.
- Egg, brown sugar, melted coconut oil, and vanilla bring it all together for flavor and structure.
Optional Add-ins & Substitutions
Feel free to get creative:
- Golden raisins add little bursts of sweetness.
- Want crunch? Toss in some chopped walnuts or pecans.
- Swap the flour for gluten-free blend if needed.
- Use maple syrup instead of sugar for a refined-sugar-free version.
- Applesauce works great in place of oil if you’re going low-fat.
How to Make Zucchini Carrot Oatmeal Muffins
Step-by-Step Instructions
- Preheat your oven to 375°F. Line your muffin tin or give it a good spray.
- Soak the oats: Stir oats and milk together and let them sit while you prep the rest.
- In a separate bowl, whisk the dry stuff—flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the wet: egg, sugar, oil, and vanilla.
- Mix the oat-milk mixture with the wet ingredients, then fold in your shredded veggies.
- Gently stir wet into dry, just until combined. Fold in raisins if you’re using them.
- Scoop the batter into muffin cups—about ¾ full—and bake 18–22 minutes.
Pro Tips for Best Results
- Don’t overmix the batter—lumpy is lovely!
- Squeeze excess liquid from zucchini only if it’s extra watery.
- Use the toothpick test: poke one in the center and if it comes out clean, you’re golden.
Storage and Freezing Tips
Let muffins cool completely before storing. You can:
- Keep them in an airtight container at room temp for 2–3 days.
- Refrigerate up to 1 week.
- Freeze for up to 2 months—just thaw overnight in the fridge or microwave for 20 seconds.
More Healthy Muffin Recipes You’ll Love
If you love these, check out:
- These healthy and moist pumpkin muffins
- My go-to delicious pumpkin zucchini bread recipe
- And don’t miss easy overnight oats for a healthy breakfast—another oat-filled favorite!
More muffin inspo and behind-the-scenes baking?
Follow along on Pinterest for more cozy kitchen ideas or join the conversation on Facebook love seeing how your muffins turn out!
Recipe FAQs
How to make oatmeal muffins taste better?
Soaking the oats in milk first helps soften them and gives a moist texture. A pinch of cinnamon and sweet mix-ins (like raisins or nuts) also boost flavor.
Why do people put zucchini in muffins?
Zucchini keeps muffins moist without adding a strong flavor—it’s like nature’s baking hack!
Why are carrot muffins healthy?
Carrots add fiber, vitamins, and natural sweetness. Paired with whole wheat flour and oats, these muffins are wholesome and nourishing.
How many calories are in carrot zucchini muffins?
Each muffin has about 155 calories, making it a smart choice for breakfast or snack.
Should I peel the zucchini or carrots?
Nope! Just give them a good wash and shred away. The peel adds texture and nutrients.
Can I make these muffins gluten-free or vegan?
Yes! Use a 1:1 gluten-free flour blend, and replace the egg with a flax egg or mashed banana for a vegan version.
Are these muffins freezer-friendly?
Totally! They freeze beautifully for up to 2 months.
Zucchini Carrot Oatmeal Muffins (Healthy, Moist & Easy)
- Total Time: 30 mins
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 155
- Sugar: 10g
- Sodium: 117mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 14mg