Zucchini Carrot Oatmeal Muffins

Want something healthy for breakfast, that is satisfying and wholesome and also really delicious? These Zucchini Carrot Oatmeal Muffins are the perfect option!

Remember a few weeks ago when my son was asking me to make him some muffins, and I was too, well, LAZY? I made him cranberry pancakes instead and it satisfied him, but darn it if he wasn’t still asking for muffins.

Recently my five year old daughter was needed to increase her fiber intake. Ahem. So I decided to make some muffins, and to make them super healthy. I thought they would hate them but they LOVED them! They each had two for breakfast and asked for them the next day. (Despite my daughter catching me dumping shredded carrot in the bowl – “Mom, are those CARROTS???”)

Zucchini Carrot Oatmeal Muffins


  • 1/2 cup rolled oats
  • 1 cup all purpose flour
  • 1 1/2 cup whole wheat flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 large eggs + 1 large egg white
  • 3/4 cup oil
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 3/4 cup raisins


  1. 1. Preheat oven to 350 degrees.
  2. 2. Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.
  3. 3. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.

Adapted from Eating Well.

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Orange Coconut Banana Muffins

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For more delicious breakfast ideas, go here.

For a complete list of recipes on the site, go here.



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  1. says

    Hi, I was thinking to use these in school lunches also, however my kids despise raisins. Can I leave them out completely or do I need to replace them with something? I could probably get away with them if I chopped them up, if I NEED to leave them in!

  2. says

    Found this recipe through Pinterest and we made them yesterday…left out the raisins because I have once child who doesn’t like them, and they were delicious! We used carrots and zucchini from our garden…thanks for sharing the recipe!

  3. Jill says

    Just made these and really like them. I used 1/2 c. applesauce and 1/4 c. oil, replaced the raisins with dried cranberries and added 3/4 c. chopped walnuts. When I mixed them, they seemed on the dry side, so I added another 1/4 c. applesauce. I ended up with 22 muffins, but mine were on the big side. They aren’t overly sweet, so I think they’ll make a great breakfast.

    • Stacey says

      Great recipe! I used one cup of brown sugar instead of 1.5 cups and used coconut oil for the oil portion to make it a bit healthier. Also substituted the raisins for walnuts.. next I will add flax seeds! Our house loves them – thank you!

  4. says

    I made these today. I used 1 cup of sugar, coconut oil, and I thought the batter was dry so I added 1/2 cup of Greek yogurt. They turned out delicious. Thanks!

  5. Anonymous says

    Just made these tonight and they are tasty! I made a few substitutions to cut down on the calories: 1 cup of sugar + 1/2 cup of Splenda, 1/2 cup no sugar added applesauce (1 individual cup)+ 1/4 cup of oil, and reduced the raisins to 1/2 cup. Made this way, the recipe yielded 18 muffins at 167 calories each. Will definitely be making these again!

  6. says

    Made these today! My daughter loved them. This time we only substituted raisins for craisins, but I do think we will try apple sauce & less sugar next time. YUM!

  7. says

    I know this is a healthy recipe and I am definitely going to make it, but I am thinking I will replace raisins with semi-sweet chocolate chips as well as use apple sauce to replace oil.

    • Annette says

      You can’t substitute coconut flour for white or wheat flour using a 1:1 ratio. Coconut flour is very absorbent and, therefore, requires less flour. Google to find the necessary adjustments. I don’t know about almond flour.

  8. Nicole says

    Hi, I just wanted to tell you these are so good. I decreased the sugar to 1 cup , used a jar of pear baby food ( trying to use up the last jars from my 15 month old) in place of 1/2 the oil and used crushed pineapples in place of raisins. My health food hating husband loved them. Thank you so much.

  9. beka says

    we just made these today and my super-picky 5 year old loved them! have you ever tried freezing them? do they hold up well? if yes, how do you freeze them? just throw them into a ziploc bag or individually wrap in saran wrap?


  10. Lisa says

    I’ve made these twice now, because my (non-veggie eating) kids couldn’t get enough of them the first time. I switch out 1/4 cup of the oil with applesauce but don’t change anything else, and they’re so good. They do freeze well. Just pull them out the night before to thaw and they’re ready for breakfast in the morning. Thanks for sharing!

  11. Clarisa says

    I made these today with 3 chia eggs and .25 cup applesauce. Also reduced oil to .5 cup and did another .25 cup applesauce to replace the rest. It worked great and my family loves them. The chia seeds give it a little crunch, and my egg/dairy allergic son can have them this way, too. I spread in a pan and cut into bars, worked well that way.

      • Annette says

        Have you tried white whole wheat flour from King Arthur? It’s a good substitute for most things…not biscuits, though.

  12. Janice says

    I’ve made these 3 times now. My whole family loves them. I adjusted the sugar to 1 cup and I don’t like to use oil so I substituted 1/2 cup melted butter and 1/2 cup unsweetened applesauce. I also added 4 Tablespoons of flax seed. My recipe made 21 muffins and they are delicious!

    • says

      Thanks for your message. We are working on some technical issues, but I am seeing the recipe when I click on the post. Please clear your cache on your internet browser and try again. Thanks!

  13. Kira says

    My famiily and I absolutely love these muffins. I’ve made them quite a few times. I have the recipe pinned to my pintrest, However I cannot access the recipe anymore. It only shows the picture and then suggestions for other recipes I might like. I even went straight to your website and cannot find the recipe anywhere? am I missing something, How can I access the recipe??

    • says

      Thanks for your message. We are working on some technical issues, but I am seeing the recipe when I click on the post. Please clear your cache on your internet browser and try again. Thanks!

  14. Jackie says

    is the recipe still available for the zucchini carrot muffins? Doesn’t seem like the link is available to the actual recipe. Thanks!

    • says

      Thanks for your message. We are working on some technical issues, but I am seeing the recipe when I click on the post. Please clear your cache on your internet browser and try again. Thanks!

  15. Jaime says

    My three “helpers” and I didn’t follow the recipe exactly, but they turned out fabulous! We used whole wheat and almond flours, coconut oil and apple sauce instead of veg oil and sugar, unmeasured amounts of ground flax, hemp & chia seeds, and accidentally added tablespoons of cinnamon instead of teaspoons. We baked them as mini muffins for 11 minutes. P.S, my kids always prefer to eat muffins frozen; just freeze them on the cooking rack so they don’t stick together, then transfer to a freezer ziplock for future healthy snacks!

  16. Delaney says

    I was expecting these to taste healthy, but honestly they just taste delicious!! I’d never know there were hidden veggies in them if I didn’t make them myself :)

    • says

      Hi Lindsay! The baking powder as called for in the recipe is the leavening agent, replacing the need for baking soda. Sorry they didn’t turn out for you, but I hope you’ll give them another chance!

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