Zucchini Carrot Oatmeal Muffins
Zucchini Carrot Oatmeal Muffins, made with whole wheat and golden raisins, are the perfect option for a healthy, wholesome and delicious breakfast or snack.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12 muffins
- 1/2 cup rolled oats
- 1 cup all-purpose flour
- 1 1/2 cups 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 golden raisins optional
Preheat oven to 350 degrees. Line a 12-count muffin pan with paper liners, or spray generously with nonstick cooking spray.
Squeeze as much liquid as possible out of the zucchini and carrots. We want moist, not mushy.
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 the wet ingredients to the dry ingredients and stir just until combined.
Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.
Coll completely in the muffin pans and serve.
Store in a tightly sealed container for 4-5 days.
Serving: 1muffin | Calories: 300kcal