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!

Close up of Zucchini Carrot Oatmeal Muffins

*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.

Zucchini Carrot Oatmeal Muffins, made with whole wheat and golden raisins, are the perfect option for a healthy, wholesome and delicious breakfast or snack.

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, made with whole wheat and golden raisins, are the perfect option for a healthy, wholesome and delicious breakfast or snack.

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!

Zucchini Carrot Oatmeal Muffins, made with whole wheat and golden raisins, are the perfect option for a healthy, wholesome and delicious breakfast or snack.

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:

And zucchini fans will love these delicious zucchini recipes:


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Close up of Zucchini Carrot Oatmeal Muffins

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 Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Servings 12 muffins
Calories 300kcal

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

Notes

Adapted from Eating Well.

Nutrition

Serving: 1muffinCalories: 300kcal

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. These are PERFECT breakfast muffins for my toddler. She loves them. My wife (and her coworkers) do too! I just added ground flax seed for some more fats.

  2. I love these muffins and have made them many times in the past…I am trying to increase protein intake. Have you tried to add protein powder to them? Any suggestions on how I could try it?

    1. Sorry, I haven’t tried adding protein powder. I’d worry that they would be too dense, but it would be worth a try.

  3. I was out of whole wheat flour, so used almond flour instead. Reduced almond flour to 1 cup, reduced sugar to 1 cup. Added 1/4 cup extra oats and 1 extra egg white to help muffins bind together. Just tried them and they turned out like they usually do! I love this recipe!

  4. I don’t know what I did wrong 🙁 these were very dry & dense. I did 1/2 the amount of oil & subbed it with applesauce & only 1/2 cup sugar. Maybe I messed it up? My 3 yr old loved them! I wanted them for my 6 month old but I’m afraid they’re a tad dense for her. Any suggestions of what I may have done wrong?? They were super sticky!

    1. Hi Jillian, any time you swap out ingredients from a recipe, you run the risk of it not coming out quite right. That said, since they are made with wheat flour and oats, they do tend to be a little more dense than your typical muffin.

  5. These have become one of our new favorites! My kids love them and don’t even know there’s veggies in these. Thanks for the recipe!

  6. Super deli!!! First time I make them! I doubled the recipe! I added 1 organic apple (grated) and 2/3 of the sugar was Splenda! They are soooo good! Thank you for sharing!

  7. Hi! I just made mini muffins and cooked them for about 18 min. I also subbed the oil for applesauce and they taste great! Will probably cut the sugar next time, but still very tasty and fluffy!

  8. Love this recipe!!! Followed the recipe almost to a tee, need to subs the raisins to chopped walnuts as my kids don’t like raisins. Thanks for sharing.

    1. I haven’t tried that. But applesauce is usually used to replace liquid ingredients like oil or eggs, so you’d have to test it and see if it works.

  9. I used 1/4 brown sugar, and 1/2 cp erythritol. The mixture was rather thick and I’m waiting for them to cook. Don’t see how they could be bad!

  10. I found that this was WAY too sweet even after cutting the sugar to 1 cup. Otherwise a great, toddler-friendly recipe though. I will be making these again! Perhaps with 2/3 cup sugar.

  11. My boys and husband request these by name! I’m not a cook at all, but these come out moist and amazing every single time. They gobble them up for breakfast, a snack, or dessert. Thanks for the great share 🙂

    1. I haven’t tried mini muffins with this recipe. But I’d start wit 10-12 minutes and test for doneness, then add a couple minutes more if needed.

  12. Grandchildren love eating these muffins after making them. They all said *****! Now they have school treats ready in the freezer.

  13. Amazing! I have made your recipe many times now! Recently I switched out the sugar for a zero calorie granulated sweetener (erythritol/spenda mix) and also replaced the oil with homemade pumpkin puree! Thanks for the recipe!

  14. These are wonderful ❣️. I doubled the recipe and put 1 cup sugar, 1 C monk fruit and 1/4 C Stevia blend brown sugar. I also did half oil and half applesauce, then I added 1/2 C chopped pecans and left out the raisins. Hubby loves them and I took them to the gym to celebrate a friend’s birthday after a workout and everyone loved them. PERFECT! ?

  15. Thank you for this delicious recipe! I made the muffins with a cup of sugar instead of the cup and a half since I am trying to cut back on my sugar. With the golden raisins, they were the perfect sweetness. My husband and I both love them…maybe a little too much.

  16. I made these today, very disappointed far too dry & dense. I squeezed out as much liquid as possible as directed but think it would have been better not to. The batter was dry & hard to mix. I read the comments first & used less sugar & the sweetness was just right, I added a bit more oil & another egg so I could mix it easier, had to use my hands at first to bring it together, very unusual for muffins..They rose up nice & high, but just not the texture they should be for zucchini muffins, think maybe too much flour, not sure. May have to toss them out if hubby won’t eat them…

  17. Made these today for my 2 YO who is currently protesting veggies 🙂 Added in some chia seeds and used 2 eggs and 2 tsp ground flaxseed + 6 TBSP water. They are super yummy but I wish I wouldn’t of listened to the tip to cut the sugar. She took a few bites but I think she would prefer them to be a bit sweeter. I also made them in a cake pop pan so they would resemble munchkins (worth a shot). Thanks so much for the recipe!!!

    1. You’re so welcome Tracey! thank you so much for stopping by! (little ones are the hardest to please, Good Luck!)

  18. I made these muffins and added pecans & coconut and they were delicious. Could you make a cake with this recipe. How long would you bake & at what temperature. I thought cream cheese icing or powdered sugar.

  19. This recipe made way more than anticipated. I made 12 regular sized muffins and 24 mini-muffins.!

  20. Delicious! I’m not much of a baker, but these came out slendidly! I added a little less sugar, added more zucchini ( my early season ones were on the drier side) skipped the raisins and went with slivered almonds and hemp seeds to add some protein. I’m hoping these will freeze well, as I plan to make a million more of them to have on hand when baby arrives.

  21. I made these as is and I had to throw out the whole batch because they were so sweet. I knew it wasn’t going to be good when I tasted the batter. WAAAAAY too much sugar. Cut by at least a half or they’re ruined. I love sweet stuff but these were just inedible with that much sugar.

    1. I’m sorry you feel that these were “ruined” by being too sweet. I have made them several times, as have others, and they are well liked. Taste is a personal preference.

  22. Recipe is fine the way it’s written. I did make them again and reduced the sugar by half a cup and it was still fine. Nice combination.

  23. We have made these twice now and they are AMAZING!! my picky eater boys devour them. I made them vegan and use egg replacement, and I don’t know if it makes them better, but they are dang delicious.

  24. Does anyone know the macros for these? I saw they are 300cal each but does anyone know the carb, fat and protein?

  25. These are delicious muffins. I had my doubts when I was mixing as it is THICK almost like cookie dough. I had to mix with my hands. But I took a chance and left it as is and baked them and they are great.
    I did leave out the extra egg white. Didn’t think it needed it. Also added at least double the cinnamon bc we love cinnamon.
    I did cut down the sugar to 1 1/3 cup. I think I would cut down to 3/4 cup as they are pretty sweet for our tastes. No raisins bc raisins are yucky. Lol.
    But this recipe works as is. And is very good.

  26. Very tasty muffins. I make them all the time.

    However did you forget to put milk as an ingredient? Without it I end up getting a really dry dough that doesnt hold together. Most of ingredients are still dry. I always just eye ball and add enough to get a batter like consistency. I have read the recipe back and forth many times and can’t seem to see milk as an ingredient.

    1. There is no milk in the recipe. When you say you eyeball, do you mean the milk or all of the ingredients? Because I’ve made this several times and had others test it and all the tests have come out great.

  27. I used about 3/4 the sugar called for, subbed half the oil with applesauce, and did mostly regular raisins and some chocolate instead of golden raisins. Is good!

  28. I omitted sugar and oil all together and used 2 cups of homemade apple sauce. They were a little dense but delicious and a perfect healthy breakfast!

  29. These are delicious! I had an issue with the recipe though. I’m not a novice Baker by any means, but my batter came out more like extremely dry bread dough. I ended up adding a cup of apple sauce and 1/3 cup of water to get a better consistency. Still a little dry, but workable. It almost seems like th dry ingredients are doubled but the wet are normal. I ended up with 22 muffins.
    Delicious recipe though, they came out great with that little tweaking. Perfect for a cool Saturday morning. Thanks for posting this!

    1. Hmm, I’ve made this recipe several times and it came out great. It will be a lot more dense because of the oats and wheat flour. Glad you thought to modify a little though and that you still enjoyed them.

  30. Has anyone tried freezing these? I’m planning to half the batch but would be nice to freeze and heat one at a time so they don’t ruin.

    1. I freeze them all the time. I make a huge batch and then we have them ready for breakfast or a toddler snack. Sometimes they stick to the papers, but other than that, great!

  31. These muffins are awesome. I did reduce the sugar but followed the recipe. Camed out moist and fluffy. Will definitely make again.

  32. I’m in the middle of making these, and I must say I’m a little surprised at the 1 tablespoon of baking powder. I kept checking the recipe to make sure I was reading it right. So I just don’t to the 1 tablespoon of baking powder into the dry ingredients And now I’m hoping for the best. I hope we don’t taste the baking powder. Wish me luck.

    1. We didn’t taste the baking powder and these are very good. Maybe baking soda is what gives food a bitter taste in excess? I dunno. Clearly I’m no expert baker.

      I made very minor changes:
      1. I didn’t have whole wheat flour so I made my own oat flour by grinding 1 1/2 cups of oatmeal in a spice grinder.
      2. I split the salt and added 1/2 tsp of salt to the grated zucchini in a collander, something I’ve seen in similar recipes. I put the remaining 1/2 tsp of salt in the recipe as directed.

      Will make again. I will experiment with replacing some of the sugar with applesauce like another commenter or smashed banana.

  33. Made these & they are fabulous. Everybody with whom I share these demands the recipe! They are without doubt the tastiest muffin recipe that I found on Pinterest! Many thanks x

  34. Kristin If you read the prepared pantry he states it makes a BIG difference in a recipe when you add the zucchini. It should be the last ingredient stirred in so it is not too watery else they will not rise like they should.

  35. I’ve made these muffins a few times now (substituting apple sauce for eggs) and they are consistently tasty! Sooo good. Do you have advice on baking times if I want to try making this as a loaf of bread?

    1. Typically, a loaf of quick bread takes about an hour. I would imagine that’s about how long it would take.

  36. I used this recipe loosely to make a gluten-free version today, they turned out great!
    I used 1.5 c oats and 1.5 c gf flour, 3/4 tsp xanthan gum, 5 eggs, subbed out the sugar for 3/4c maple syrup, and followed the recipe for everything else. Thanks for a great template!

    1. I don’t typically provide this information since I’m not a nutritinist, but you can find lots of useful tools online, like my fitness pal.

  37. I have made these many times for my kids and they are delicious and loved! Was wondering if I could add ground flax for health benefits? How much could I use without changing the texture of the muffin? Thanks! 🙂

    1. Flax isn’t something I’ve cooked with so I don’t have any advice there for you – sorry! If you try it, please come back and let us know how it turned out!

      1. I did add it the other day, and used about a tablespoon of ground flax. It was perfect! My kids are picky eaters, so adding hidden superfoods to up the nutrition is always a win. Again, LOVE this recipe. Thanks!

    2. I often add ground flax to muffin recipes. I usually add 2 Tbls in with my dry ingredients. I have not found that this amount changes the texture.

  38. Could you simply leave out the zucchini ? I bought some for this, and my husband used them in something else , so I’m hoping to save myself another trip to the store !

  39. This recipe (even without the raisins) made way more than 12! I wanted 24, so doubled the recipe and ended up with 37 regular size and 24 mini sized muffins! Into the freezer they go. Very tasty! Thank you for the recipe!

    1. Yes, typically you would use vegetable or canola oil for baking. I haven’t tried coconut oil, but it should be an easy substitution.

    1. Applesauce would be a substitute for oil or butter, not sugar. You could cut back on the sugar without really altering the texture, or use a sugar substitute like Stevia.

      1. I just made these and used applesauce instead of sugar! I also used coconut oil. I did 1 cup of applesauce and 1/2 cup sugar. Since applesauce has more liquid than sugar, I only did 1/2 cup of oil. They turned out delicious to me! You can also use cinnamon for sugar, so you could always add more cinnamon so the muffins aren’t soup! Happy baking

  40. I’ve just made these and they’ve come out wonderfully, I cannot believe how easy they are to make, beats toast for breakfast.
    I will definitely be making these alot from now on.

  41. I think 1 tbs of baking soda was way too much. I made these and they were too bitter, I think they would have been great with less baking powder used.

  42. Holy. Cow. These are AMAZING!!!! I ended up using chopped zucchini, carrots and apples and added julienned cranberries. My kids inhaled them!

  43. OMG! Thank you, thank you, thank you for this recipe! My 2 year old is the pickest eater EVER! She does not eat veggies and the food she does it is VERY limited. She’s 2 and weighs only 24 lbs….my 2 month old weighs 14 lbs. Anyways, found this on pinerest and tried it….the family loved them. My 8 year old smelled the cinnamon and thought I was making cinnamon rolls!

    The only changes I made was I used all white flour as i didn’t have wheat and I added 1/2 tsp of vanilla extract. Thank you again for the wonderful recipe and I will definitely be looking on your page for more recipes I can get my toddler to eat.

  44. Hi there i would like to know what kind of sugar needs 2 b used bc they did not come out right for me although ima try them again

  45. What about using baby oatmeal in place of rolled oats? (for the extra fortified iron and nutrients added to it)
    Not sure if it would work because it’s ground into a powder?

    1. Hi Gina,

      I’ve never tried that so I can’t speak as to whether or not it would work. Let me know if you try it!

  46. We are eating these yummy muffins!!! Very glad I cut the sugar to one cup. I think with the raisins the sugar could be cut to 3/4. Definitely will keep this recipe!

  47. Just popped these muffins in the oven. I added half a cup of milk and used 4 eggs. The mixture seemed too dry. Should there not be milk or juice as well as eggs for liquid? Looking forward to eating these in 20 minutes!

      1. This would be helpful to add to the recipe directions. I was wondering the same thing, as I don’t bake with zucchini pretty much ever. Glad I went through the comments. I think I’ll try subbing some oat flour for the whole wheat. Can’t wait to give it a try!

      2. Duh, omg. I didn’t even see the directions because it didn’t load properly for some reason. Sorry about that!

    1. It is somewhat dense because of the wheat flour and the oats. But if you follow the recipe they should be fine. 🙂

  48. I made these today and they are DELICIOUS! I tweaked it a little… used coconut oil for the oil, white whole wheat instead of plain whole wheat flour, and added cardamom and toasted pecans to the rest of the ingredients. Plus I sprinkled some sparkling sugar on the tops – amazing! Thanks so much for sharing the recipe! 🙂

  49. Actually the measurements are correct as stated – 1 and 1/2 cups of each. Sorry if you felt it was dry, but I’ve had this recipe several times and it always comes out perfect.

  50. I was looking for a way to use leftover zucchini when I found this recipe. I had all of the ingredients on hand. I followed the recipe as written with the exception of substituting unsweetened applesauce for oil. They turned out great! I considered decreasing the amount of sugar, but am glad that I didn’t. They were not overly sweet. Mine were not incredibly moist (maybe due to my substitution) but I liked consistency. I was pleasantly surprised by the amount of muffins this recipe made. I had enough batter to make 24 regular-sized muffins and 12 mini muffins. I love having muffins in the freezer to pull out as needed so most of these will be frozen for use at a later time. I will likely make these again in the future. Thanks for the recipe!

  51. any idea what the weight watchers point plus value is? I could figure it if you have the nutritional value. Great muffins, wanted a recipe for all of the zucchini I have. Will definitely make them again regardless of point value. Thanks for the recipe!

    1. Sorry, as I’m not a nutritionist, I’m not comfortable giving out nutritional information. There are however lots of online calculators you could use. Good luck!

  52. I’ve tried making these twice & twice they’ve turned out poorly. The texture is really dense & appealing, they didn’t rise at all either. Perhaps too much flour? I see some other people have added apple sauce to the batter, maybe that would have saved them. I dunno… My daughter does enjoy them, but I don’t. :/

    1. 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!

  53. 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 🙂

  54. 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!

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

    1. 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!

  56. 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??

    1. 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!

    1. 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!

  57. These would definitely encourage me to eat breakfast in the morning (if it weren’t already my favorite meal of the day).

  58. 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!

    1. It’s a flavor preference. My kids won’t eat them if they are all whole wheat, and I figure some is better than none. 🙂

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

  59. 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.

  60. 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!

  61. 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?

    thanks!

  62. 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.

      1. I made these tonight but felt the batter was way too dry so I added 3/4 cup fat free milk. Also I used beet sugar….they turned out delicious! The recipe is for 24 regular sized muffins.

    1. 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.

    2. I’ve baked with coconut flour as wel as many other GF flours before. The thing about coconut is that it draws the moisture if you use it you would not want to cut back on the oil and use a whole egg in place of the egg white.

  63. 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.

  64. 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!

  65. 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~

    1. Coconut palm sugar is a great natural substitute that scores half on the glycemic index from regular sugar. It also bakes one to one, which is great as some recipes (like cookies) are tricky and you may not get the same texture results if you reduce the volume of sugar. I bake with it all the time. You can get it at the bulk barn and most other grocerie stores.

  66. 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!

    1. 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!

  67. 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.

  68. 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!

  69. 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!

    1. You can use craisens if they like those. Blueberries will work, small chunks of apple or even crushed drained pineapple- or nothing at all.

    2. I left the raisins out and they baked well! Delicious!! I have a question. What is best way to keep them for the week. Out in ziploc or in the fridge?

      1. Personally I would keep them in the fridge. I usually just keep some in the freezer and then defrost as needed.

      1. I used white flour instead of wheat flour and my 8 year old swears by them.. doesn’t even realize how healthy they are! I love it!!

    1. I’ve used large flake oats in similar recipes and they tend to be a bit undercooked and change the texture, I’d wait until you have the right ingredients

  70. These look delish! I’ve pinned them future reference – probably in school lunches come September. Thanks for sharing!

      1. I don’t provide nutritional information since I’m not a nutritionist and it can vary with the products/brands you use, but you can get great info on myfitnesspal.com.