Zucchini Carrot Oatmeal Muffins: Garden Fresh Mornings (Print Version)

Zucchini Carrot Oatmeal Muffins: Bake up wholesome, moist treats with fresh veggies & oats. Your healthy, delicious breakfast or snack is here!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Dry Ingredients

01 - 1 ½ cups all-purpose flour
02 - 1 cup rolled oats (old-fashioned, not instant)
03 - ½ cup packed light brown sugar
04 - 1 ½ teaspoons baking powder
05 - 1 teaspoon baking soda
06 - ½ teaspoon ground cinnamon
07 - ¼ teaspoon ground nutmeg
08 - ½ teaspoon salt

→ Wet Ingredients

09 - 2 large eggs
10 - ½ cup milk (dairy or non-dairy)
11 - ¼ cup vegetable oil (or melted coconut oil)
12 - 1 teaspoon vanilla extract

→ Garden Fresh Goodness

13 - 1 cup grated zucchini (squeezed of excess water)
14 - ½ cup grated carrots

→ Optional Flavor & Texture Boosters

15 - ½ cup chopped walnuts
16 - ½ cup raisins

# Instructions:

01 - First things first, preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Trust me, liners make cleanup so much easier, and who needs more dishes? In a large bowl, whisk together your flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. Give it a good whisk until everything is evenly combined. You want to see those spices distributed; I once rushed this and ended up with a bland muffin and a super-spicy one, oops!
02 - In a separate, medium bowl, crack your eggs and give them a light whisk. Then, pour in the milk, vegetable oil, and vanilla extract. Whisk these wet ingredients until they're fully combined and look like a smooth, slightly pale liquid. This is where the magic starts to happen! Don't overdo it, just a good mix. I once forgot the vanilla, and while the muffins were still okay, they definitely lacked that extra something. To be real, vanilla makes a huge difference in Zucchini Carrot Oatmeal Muffins.
03 - Now, pour your wet ingredients into the bowl with the dry ingredients. With a rubber spatula or a wooden spoon, gently fold them together until *just* combined. The key word here is GENTLY. A few lumps are totally fine, even desirable! Overmixing is the enemy of tender muffins; it develops the gluten too much, leading to tough muffins. I always tell myself, "less is more," and it's saved me from many a rubbery muffin disaster. You'll see little streaks of flour, and that's perfect!
04 - Time to add the stars of the show! Gently fold in your grated zucchini and carrots. If you're using walnuts or raisins, toss those in now too. Again, be gentle. You want to distribute them evenly without mashing them or overmixing the batter. I love seeing the little flecks of green and orange pop up; it just makes these Zucchini Carrot Oatmeal Muffins look so vibrant and wholesome. This step always smells so fresh and earthy to me.
05 - Divide the batter evenly among the 12 prepared muffin cups. I usually use an ice cream scoop for this; it makes it super easy and ensures all your Zucchini Carrot Oatmeal Muffins are roughly the same size. Fill each liner about two-thirds full. Don't overfill, or you'll have muffin tops that spill over and stick to the pan, which is a mess I've cleaned up more times than I care to admit. A little dome is good, a massive mushroom cloud, not so much!
06 - Pop your muffin tin into the preheated oven and bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be beautifully golden brown and springy to the touch. My kitchen fills with the most incredible smell during this stage – warm spices, sweet veggies, it's just pure comfort. Once they're done, let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoying these Zucchini Carrot Oatmeal Muffins warm is a little slice of heaven!

# Notes:

01 - Always squeeze excess water from grated zucchini; it’s critical for moist, not soggy, muffins.
02 - Store cooled muffins in an airtight container at room temp for up to 3-4 days, or freeze for longer.
03 - For a slightly healthier option, swap applesauce for half the oil; I’ve tried it, and it works!
04 - Serve warm with a smear of cream cheese or a dollop of Greek yogurt for an extra special treat.

# Equipment Needed:

01 - Muffin tin
02 - paper liners
03 - large mixing bowls
04 - whisk
05 - rubber spatula
06 - wire rack

# Nutrition (Per Serving):

Calories: 200-250
Total Fat: 8-12g
Total Carbohydrate: 30-40g
Protein: 4-6g

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