Description
Delightful and healthy Zucchini Carrot Oatmeal Muffins that are perfect for breakfast or a snack.
Ingredients
- 2 cups rolled oats
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated carrot (about 2 medium carrots)
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable oil
- 1/2 cup milk (dairy or non-dairy)
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine the rolled oats, grated zucchini, grated carrot, all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Mix well.
- In a separate bowl, whisk together the honey (or maple syrup), vegetable oil, milk, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. If desired, fold in the chopped nuts or chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a lighter version, substitute half of the all-purpose flour with whole wheat flour.
- Consider adding a teaspoon of nutmeg or a handful of raisins to the batter for more flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg