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ZUCCHINI CARROT OATMEAL MUFFINS

Delicious Zucchini Carrot Oatmeal Muffins for Guilt-Free Indulgence

Enjoy these Zucchini Carrot Oatmeal Muffins that are moist, flavorful, and Weight Watchers friendly.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Brunch
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Zucchini Grated and moisture squeezed out
  • 1 cup Carrot Freshly grated
  • 2 cups Oats Quick oats recommended
  • 2 Eggs Can substitute with flaxseed meal for vegan option
  • 1/2 cup Brown Sugar or Honey Can substitute with maple syrup
  • 2 teaspoons Baking Powder Ensure it's fresh
  • 1 teaspoon Cinnamon Adjust to personal taste
  • 1/2 teaspoon Salt Enhances flavor

Equipment

  • Oven
  • Muffin tin
  • Box grater
  • Mixing bowls
  • Whisk
  • spatula
  • spoon or ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare muffin tin with paper liners.
  2. Grate the zucchini and carrot, then squeeze out any excess moisture.
  3. In a separate bowl, whisk together oats, baking powder, cinnamon, and salt.
  4. Combine grated vegetables with eggs and brown sugar or honey in another bowl.
  5. Gently fold the wet mixture into the dry ingredients until just combined.
  6. Fill each muffin cup about 3/4 full with batter.
  7. Bake in preheated oven for 20-25 minutes until golden brown.
  8. Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 180mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 4mgCalcium: 20mgIron: 0.5mg

Notes

Make sure to remove excess moisture from the zucchini and avoid overmixing the batter for the best texture.

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