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 – Easy, Healthy & Moist Recipe

Name: Zucchini Carrot Oatmeal Muffins (Healthy, Moist & Easy)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
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)

Description

Healthy, moist Zucchini Carrot Oatmeal Muffins made with oats, whole wheat flour, and naturally sweet veggies. Perfect for breakfast or snack!

Ingredients

Scale

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)

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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