Description
Hearty zucchini carrot oatmeal muffins blend wholesome ingredients into a nutritious breakfast delight that speaks to comfort and wellness. Packed with fiber and natural sweetness, these muffins offer a delicious way to start your morning with a wholesome bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup rolled oats
- 1 cup grated zucchini
- 1 cup grated carrot
- 2 large eggs
- 1/2 cup vegetable oil
Spices and Leavening Agents:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Additional Ingredients:
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 cup milk (dairy or non-dairy)
Instructions
- Prepare the oven at 350F (175C) and set up a muffin tin with paper liners or generous grease coating.
- Combine all dry ingredients in a spacious mixing bowl, blending flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt thoroughly.
- In a separate vessel, whisk together vegetable oil, brown sugar, eggs, and vanilla extract until smooth and well-integrated.
- Gently merge wet and dry ingredient mixtures, stirring carefully to avoid overmixing – maintain a slightly lumpy texture.
- Incorporate freshly grated zucchini and carrot into the batter, then introduce milk to enhance moisture and consistency.
- Distribute the prepared batter evenly across muffin cups, filling each approximately three-quarters full.
- Place the muffin tin in the preheated oven and bake for 22-25 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
- Allow muffins to rest in the tin for 5 minutes, enabling them to set and stabilize.
- Transfer muffins to a wire cooling rack, permitting them to reach room temperature before serving or storing.
Notes
- Swap white flour with whole wheat or gluten-free alternatives for a healthier, more dietary-friendly version of these muffins.
- Grate zucchini and carrots finely to ensure even distribution and prevent large vegetable chunks in the muffins.
- Squeeze excess moisture from grated vegetables using a clean kitchen towel to maintain the perfect muffin texture and prevent sogginess.
- Consider adding chopped nuts or dark chocolate chips for extra crunch and flavor complexity without compromising the nutritional balance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 163 kcal
- Sugar: 8 g
- Sodium: 153 mg
- Fat: 8 g
- Saturated Fat: 1.4 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg