Zucchini Carrot Oatmeal Muffins

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

*This post has been updated from 2013

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???”).

Tips for making the best Zucchini Carrot Oatmeal Muffins:

1. Spray the pan generously with nonstick cooking spray. This is my preference over using paper liners because the liners have a tendency to stick sometimes and you can lose a precious raisin or two.
2. Squeeze the liquid out of the carrots and zucchini. You want them to be moist, but not mushy. Take a clean flour sack towel or several paper towels stacked together, and wrap the shredded veggies in it. Twist the ends until tightly wrapped, then gently squeeze. This is best done over a bowl to catch the liquid.
3. Mix the dry ingredients and the wet ingredients separately. The wet ingredients can be mixed as long as you like and it won’t affect the muffins. Once the dry and wet ingredients mix though, the gluten is activated and over-mixing can cause a very dense muffin. These muffins are already pretty dense with the oatmeal and the whole wheat, so you want to keep this in mind when mixing.
4. Fill the muffin cups about ¾ of the way full. Did you know, an ice cream scoop is the perfect size for filling muffin cups? Use an ice cream scoop for muffins and cupcakes and they will be even in size every time!

Interestingly enough, my kids really enjoyed these muffins. They are tender and moist, and hearty enough for a quick stand-alone breakfast. Between the oats and whole wheat and the raisins, there is tons of fiber and lots of vitamins from the carrots and zucchini, which also happen to keep these muffins super moist.

Here are some more delicious muffin recipes to try:

• Double Chocolate Zucchini Muffins
• Pumpkin Spice Latte Muffins
• Sweet Potato Muffins

And zucchini fans will love these delicious zucchini recipes:

•  Parmesan Zucchini Crisps
• Zucchini Bread

If you’ve made this recipe, please come back and leave us a star rating or a comment below. Or, tag us on social media @yellowblissroad or #yellowblissroad for a chance to be featured.

Zucchini Carrot Oatmeal Muffins

4.60 from 20 votes

Kristin Maxwell

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 Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Print RecipePin RecipeReview Recipe

Course Breakfast

Cuisine American

Servings 12 muffins

Calories 376kcal

Ingredients

  

1x2x3x

• ▢ 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 ¾ 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. 

Notes

Adapted from Eating Well.

Store in a tightly sealed container for 4-5 days.

Nutrition

Serving: 1muffinCalories: 376kcalCarbohydrates: 55gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 47mgSodium: 332mgPotassium: 230mgFiber: 3gSugar: 31gVitamin A: 1872IUVitamin C: 3mgCalcium: 87mgIron: 2mg

Have you tried this recipe?

Let us know how it was by leaving a review or sharing on Instagram with the tag #yellowblissroad