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ZUCCHINI CARROT OATMEAL MUFFINS

Delicious Zucchini Carrot Oatmeal Muffins for Guilt-Free Indulgence

Zucchini Carrot Oatmeal Muffins combine moisture and sweetness for a low-calorie, guilt-free treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Brunch
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup zucchini grated, moisture squeezed out
  • 1 cup carrot freshly grated
  • 2 cups oats quick oats preferred
  • 2 large eggs or flaxseed meal for vegan
  • ½ cup brown sugar or honey or substitute with maple syrup
  • 2 teaspoons baking powder check freshness
  • 1 teaspoon cinnamon adjust to taste
  • ½ teaspoon salt balances sweetness

Equipment

  • Muffin tin
  • Mixing bowls
  • Grater
  • Whisk
  • spoon

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Grate the zucchini and carrot, then squeeze out excess moisture from the zucchini.
  3. Whisk together the oats, baking powder, cinnamon, and salt in a separate bowl.
  4. Combine the dry ingredients with the zucchini and carrot mixture, adding beaten eggs and sweetener. Stir until just mixed.
  5. Fill muffin cups about 3/4 full with the batter.
  6. Bake for 20 to 25 minutes until golden brown and a toothpick comes out clean.
  7. Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 2500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

These muffins are great for meal prep and can be frozen for easy snacking later.

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