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5 from 4 votes

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
Course: Breakfast
Servings: 12 muffins
Calories: 300kcal
Author: Kristin

Ingredients

  • 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

Instructions

  • 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.

Notes

Adapted from Eating Well.

Nutrition

Serving: 1muffin | Calories: 300kcal