Zucchini Carrot Oatmeal Muffins

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

Ingredients

  • 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

Instructions

  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.
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Adapted from Eating Well.

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Kristin

Kristin

Owner at Yellow Bliss Road
Hi! I'm Kristin and I'm the creative mind behind Yellow Bliss Road, where you'll find tons of recipes, free printables, and a little decor and DIY thrown in for good measure. Life can be complicated, so I am all about simplifying wherever I can - from food to decor to DIY - because I believe that it doesn't have to be elaborate or extravagant to be amazing. I am a single adoptive mom with a daughter in Preschool and a son in Kindergarten. My kids are a handful, I'm exhausted and most days my house is a mess - and I'm okay with that!
Kristin
Kristin
Kristin

Comments

  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.

  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!
    ~Molly~

  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.

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