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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:

Close up of Zucchini Carrot Oatmeal Muffins

Zucchini Carrot Oatmeal Muffins

4.66 from 50 votes
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 minutes
Cook Time 20 minutes
Total Time 30 minutes
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
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  • 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. 


Adapted from Eating Well.
Store in a tightly sealed container for 4-5 days.
Keyword carrot muffins, oatmeal muffins, zucchini muffins


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

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

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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  1. Ingrid Kjellqvist says:

    I intend so do the muffins today but there are way to much sugar!
    Can I discard the sugar o should i use something instead

    Best wishes

    1. Kristin Maxwell says:

      You are welcome to adjust the ingredients however you like. However, I cannot guarantee the results.

  2. KG says:

    I found this recipe to be very dry and the batter was thick . They also stuck to my liners.

    I was making these for my 2.5 year old granddaughter so I had to scrap this first batch and try again this time used less flour . Hoping they turn out and didn’t waste all these ingredients.

  3. Jennifer Bernardo says:

    This is a really great recipe. I made a couple of modifications for my preferences and it still worked out great. I added chopped walnuts, used all whole wheat flour, added a tablespoon of chia seeds, and used 1/2 cup brown sugar, 1/2 cup date sugar, 1/2 cup coconut sugar to tinker with reducing the overall sugar content.

    1. Kristin says:

      Thank you Jennifer! Awesome feedback, thanks for stopping by.

  4. Rita says:

    I should have read the comments: I made these muffins on Easter day and they turned out dense and dry. Nothing was sweet or soft about them. The picture was deceiving.

    1. KG says:

      Same very dense. Just made a new batch using less flour .

  5. Diane Walker says:

    I liked the idea of oatmeal and whole wheat flour plus another way to use zucchini. However I wish I had read the comments first because it was a very thick and dry batter. I think next time I’ll cut back on the white flour and add applesauce which my zucchini bread recipe calls for. Coconut would have been a great addition too. Also I used ground flaxseed as an egg substitute because my husband has that allergy. Flavor was good though!

  6. Trudy says:

    Love carrot cake and zucchini is such a good and healthy touch.

    1. Kristin says:

      Thanks for stopping by Trudy!

  7. Connie says:

    Im gluten free, so I used gf flour; it came out dry. I love the golden raisins in it! I used brown sugar to keep it more moist, but still was a bit dense and dry. I gave it a 3 because the flavor just isn’t there?? Not sure why? It had many good ingredients. I would give this a 3.6, but it does’t allow it.

    1. Kristin Maxwell says:

      Hi Connie, The muffins are definitely dense, given the whole wheat flour and oats. It’s possibly the type of oats that you used? Either way, I appreciate your honest review. Lots do love these muffins, and my kids still enjoy them.

  8. Ramneet says:

    I made them today. But turned out litte dry rest everything ok

  9. Nikki says:

    These muffins are beyond outstanding! I made these initially for my one year old and we all ended up loving them! The recipe makes soooo many and I love storing them in the fridge and eating cold on the go for breakfast or a healthy snack; they equally taste amazing heated up with honey butter smothered on them. I’ve made them many times and they are a constant staple in our diet. Thank you!

    1. Kristin says:

      Nice! You are so welcome Nikki! Awesome feedback, thanks for stopping by.

  10. Debra says:

    OH. MY. WORD. Best muffins ever!! Doubled the recipe for a reunion and got over 36 muffins (not a bad problem to have!) We don’t care for cooked/baked raisins so I subbed sweetened shredded coconut. Reduced the sugar slightly to account for the substitution. Thank you so much for the new fave!! I’m sure my adult boychildren and granddaughter will love these!

    1. Kristin says:

      You are so welcome Debra! Awesome feedback, thanks for stopping by.

  11. Darlene says:

    I have a question: could you make a loaf rather than muffins?


    1. Kristin Maxwell says:

      Yes you could make it in a loaf pan. The cook time will be different of course. I would try making it in a square baking pan.

  12. Ellen Cheramie says:

    What’s with the flour? So 2 1/2 c total. Why all purpose and whole wheat? This makes a cookie dough

    1. Kristin Maxwell says:

      Ok, no, it doesn’t make a cookie dough. I used both to make it a little healthier while still providing the flavor my kids love, because this recipe was created for them. If you don’t like the ingredients you certainly don’t have to make the recipe.

  13. Debra says:

    I made these with all organic white flour. Didn’t have raisins I replaced with crushed pineapple and cut back on the sugar. YUMMY!!

    1. Adrienne - Yellow Bliss Road says:

      Awesome feedback Debra! Thanks for stopping by.

  14. Bonnie Reid says:

    Yes I tried this recipe and it is delicious .
    However I didn’t have whole wheat flour or Golden raisins, So I used white flour and 1/2 cup of bran instead and used Sultana raisins instead.
    Very good recipe and will make it again. Thank you

    1. Adrienne - Yellow Bliss Road says:

      Awesome feedback Bonnie! Thanks for stopping by.

    2. Norma says:

      Delicious healthy muffins !
      I didn’t have whole wheat flour so just used all white flour & they turned out perfectly. I’m wondering how well they would do if they were frozen? …have a lot of zucchini to use up in the next while. Have you tried freezing ?

  15. Susan says:

    This is the third time I’m using this recipe, modified for me. I’m diabetic and the recipe is loaded with carbs. I substitute Splenda for the sugar and chopped pecans for the raisins (I’m not that fond of raisins anyway) It makes two dozen regular muffins. This time I made one dozen regular and 24 mini. I prefer spraying the pans to using paper or silicone liners. They taste great and they freeze well. Thank you.

    1. Kristin says:

      You are so welcome Susan! Awesome feedback, thanks for stopping by.

    2. Denise says:

      Hi Susan. I like how you modified this recipe. My husband is a diabetic & I’m pre-diabetic so I would be very interested in how much sugar substitute you used & pecans. Thank you.

  16. Debbie says:

    Wondering about the egg white. Can I just add a fourth egg. Or just 3 eggs

    1. Kristin Maxwell says:

      Hi Debbie, If it’s a savory recipe, that works fine. However with baking it’s about science and precise amounts. Here’s a good article on how to halve an egg.

  17. Jane says:

    Wow, what a wonderful combo. I used cucumbers (peeled and seeded) instead of zucchini (what to do with a million garden cukes!?) and they came out great. I did add a bit of nutmeg, used one half cup of stevia along with the cup of sugar, and did squeeze out water from the cukes. The muffins are moist and delicious. Thank you!

  18. Amy Warpinski says:

    This is the best muffin recipe! I made the muffins four times in the last two weeks and my family can’t get enough of them.

    1. Kristin says:

      Nice! So glad you like it Amy, thanks for stopping by.

  19. Sue says:

    If I were to make it again, I would make it without whole wheat flour. Not a favorite. The recipe was a bit blah. I did add the craisins and walnuts.

  20. Apryl says:

    This is at least the third time I’ve made this recipe! My kids love it!! I use less sugar, add some flax, and double or triple the recipe. I’m trying gluten free flour this time 🙂 Thank you for a great way to get more good stuff into my kids bodies!

    1. Kristin says:

      You are so welcome Apryl! Thanks for the awesome feedback.

      1. Melanie says:

        Didn’t do sugar
        Added some coconut sugar
        Added full ripe banana
        Added coconut flakes
        Added walnut pieces
        Added 1 small apple sauce
        Added raisins
        Add white chocolate chips

        Was nice and moist and not overly sweet

        1. Kristin Maxwell says:

          So, changed a whole bunch of things in the recipe, then gave it 3 stars. Seems fair.

  21. Stephanie Botts says:

    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.

    1. Kristin says:

      Thank you Stephanie! Love the feedback.

  22. Molly says:

    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. Kristin Maxwell says:

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

  23. Sarah says:

    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!

    1. Kristin says:

      Love the feedback Sarah! Thanks for stopping by.

  24. Jillian says:

    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. Kristin Maxwell says:

      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.

  25. Lauren says:

    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!

    1. Kristin says:

      You are so welcome Lauren! Thanks for stopping by.

  26. Susanne says:

    Love them!!! I have made them multiple times! Thank you for the recipe.

    1. Kristin says:

      You are so welcome Susanne! Thanks for stopping by.

  27. Graciela Rivera says:

    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!

    1. Kristin says:

      You are so welcome Graciela! Thanks for stopping by.

  28. Torri says:

    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!

    1. Kristin says:

      Hi Torri, Thanks for the awesome feedback

  29. Dahlia campbell says:

    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. Kristin says:

      Thank you Dahlia for the awesome feedback!

  30. Marci Haugh says:

    These are so delicious! Could I use applesauce instead of white sugar?

    1. Kristin Maxwell says:

      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.


    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!

    1. Kristin Maxwell says:

      Anytime you alter the ingredients it can change the outcome. How were they?

  32. Cara says:

    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.

    1. Kristin Maxwell says:

      Yes you can cut the sugar without a problem!

  33. Breanna Arviso says:

    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. Kristin says:

      You are so welcome Breanna! Thanks for stopping by.

  34. Valerie says:

    How long should I bake for mini muffins?

    1. Kristin Maxwell says:

      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.

  35. Sheena says:

    If I don’t have whole wheat flour can I just use it as all purpose flour?

    1. Kristin Maxwell says:

      Yes you can just use all-purpose flour.

  36. Mary says:

    These muffins were delicious. I thought they might be dry but they are not!

    1. Kristin says:

      Glad you enjoyed the muffins! Thanks for stopping by Mary.

  37. Jenny says:

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

    1. Kristin Maxwell says:

      Yay! So glad they loved them!!

  38. Destiny Brucie says:

    I was wondering if the carrots & zucchini are cooked beforehand? Sorry I’m new in the kitchen ?

    1. Kristin Maxwell says:

      Nope! They soften as they bake.

  39. Amy says:

    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!

    1. Kristin says:

      You are so welcome Amy, thank you so much for taking the time to leave some positive feedback

  40. Trudy says:

    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! ?

    1. Kristin says:

      Thanks Trudy! Great additions, Thanks for dropping by and sharing.

  41. Lorna says:

    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.

    1. Kristin says:

      You are so welcome Lorna, thank you so much for taking the time to leave some positive feedback.

  42. Bobby says:

    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…

    1. Kristin says:

      Hi Bobby, Sorry the recipe didn’t work out for you, but thanks for sharing your feedback

    2. Amy says:

      I have stopped squeezing out the liquid from my zucchini and they turn out great 🙂

      1. Bobby says:

        Good to know, may try again, should be moist, thank you

  43. Deidra says:

    How do you think it’ll will turn out if I replaced the oil with bananas??

    1. Kristin says:

      I don’t know, I haven’t tried that. But please come back and let us know if you do!

  44. Jenny says:

    So delicious! Easy and my 4 yo loved them. Thanks for the recipe!!!

    1. Kristin says:

      You’re so welcome Jenny! Thank you so much for stopping by and sharing your positive feedback!!

  45. Tracey says:

    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. Kristin says:

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

  46. Nancy says:

    Can I use splenda instead of regular sugar. Lot of diabetics in my family.

    1. Kristin says:

      I can’t guarantee the taste, but I believe this would be a fine substitution.

  47. Linda says:

    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.

    1. Kristin says:

      I’m not sure a cake would work with this recipe. The muffins are pretty dense so the cake would be too.

  48. Joyce Johnson says:

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

  49. Julie N. says:

    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.

    1. Kristin says:

      Great idea Julie, love that you made it your own. Thanks for sharing your feedback!

  50. Danielle says:

    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. Kristin says:

      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.

  51. Linda says:

    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.

    1. Kristin says:

      Thank you Linda for sharing your positive experience!

  52. Breanna says:

    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.

    1. Kristin says:

      Thank you Breanna! Glad you were able to make them work for your family.

  53. Katherine says:

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

  54. Tulip says:

    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.

    1. Kristin says:

      Thank you Tulip!

  55. Mommy Baker says:

    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. Kristin says:

      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.

  56. Ren says:

    Yikes! Lots of sugar in these ?

  57. Sandy says:

    Replaced the oil by apple sauce and made them as tiny muffins. Great!

  58. ANNA SULLIVAN says:

    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!

    1. Kristin says:

      Oh yum, chocolate would be a great addition.

  59. Jamie says:

    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!

  60. Becca Reynoso says:

    Love this recipe and LOVE the updated look!!!! These muffins get requested frequently!

  61. Samantha says:

    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. Kristin says:

      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.

  62. Jeanette says:

    Can white all purpose flour be used instead of whole wheat

    1. Kristin says:

      Yes, that’s an easy swap! 🙂

  63. Ariel says:

    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. Rebecca says:

      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!

      1. Kristin says:

        Thanks for ahsring your experience Rebecca! So glad to hear you enjoy the muffins.

  64. Kathyann says:

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

  65. Angie says:

    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. Angie says:

      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.

  66. June Hill says:

    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

  67. Roxie says:

    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.

  68. Geeta says:

    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. Kristin says:

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

  69. Debby says:

    Loved them!

  70. Debby says:

    Delicious! Substituted dried apricots for the raisins. Very good! Love the crunchy top!

  71. Gena from Arkansas says:

    These are great! I put pecans in mine no raisins. Really good!!

  72. Sarah says:

    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!

  73. Charlene Shepperd says:

    What is the nutritional value on these muffins?

    1. Kristin says:

      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.

  74. Kelly D. says:

    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. Kristin says:

      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. Kelly D. says:

        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. Roxie says:

      Try 1/4 cup of flax and reduce the flour by the same amount

    3. Loni Stout says:

      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.

  75. Christie says:

    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 !

    1. Kristin says:

      If you could double the carrot I think you’d be ok. But the zucchini is the base for the zucchini muffins.

  76. Norma Augenblick says:

    These were AMAZING. Mom of 2 finicky eaters thanks you! My husband also enjoyed!

    1. Kristin says:

      Great to hear!

  77. Mrs.B says:

    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!

  78. Kelli says:

    Do you think these could made gluten flour?

    1. Kristin says:

      I haven’t tried that, so let me know if you do!

  79. Kait says:

    Does anyone have the nutrition facts for these?

  80. Kristin says:

    Quick oats or old fashioned?

    1. Kristin says:

      The old fashioned seemed to work best.

  81. Jill says:

    What type of oil? vegetable oil? Or is there another kind I can use – perhaps coconut oil?

    1. Kristin says:

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

  82. Ari says:

    I only have all purpose flour can I use that if I don’t have wheat?

    1. Kristin says:

      Yes you can swap that out.

  83. Heather says:

    Can you use a substitute for sugar? Maybe applesauce?

    1. Kristin says:

      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. Carlie says:

        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

  84. Melanie says:

    How many muffins would this recipe make?

  85. Beverley Micklethwaite says:

    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.

  86. Tammy says:

    Very good! I doubled the batch and used 5 tsp of baking powder total. I added in nuts.

  87. Sarah says:

    Also, I was wondering if you know how many it makes.

    1. Janine says:

      I just made them and got 18

  88. Sarah says:

    When to add the raisins? I assume with the zucchini and carrots?

  89. Shira says:

    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.

    1. Insherah asadi says:

      Use baking powder as the recipe says:)

  90. Hilary says:

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

  91. Christina Hector says:

    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.

    1. Kristin says:

      That’s so great to hear Christina!!

  92. Tori says:

    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

    1. Kristin says:

      Hi Tori, It’s white, granulated sugar.

  93. Lauren says:

    Can I pour these directly into the muffin tin well oiled or do I have to use the mini muffin cups?

    1. Kristin says:

      You do do either. 🙂

  94. Gina says:

    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. Kristin says:

      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!

  95. Braylen says:

    Would we be able to replace some of the flour with protein power?

    1. Kristin says:

      Not sure, I’ve never used protein powder.

  96. Jeanne Prue says:

    These are delicious! Made the recipe exactly. Thanks!

    1. Kristin says:

      So glad you enjoyed them!

  97. Heather says:

    i just made these and followed the recipe to a T. I don’t know what happened but they are a little dry and crumbly

  98. Ann Farquharson says:

    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!

  99. Ann Farquharson says:

    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. Kristin says:

      Nope, the milk isn’t needed. The oil is enough moisture.

  100. Sandra says:

    Is it 1 cup grated zucchini before or after you wring out the excess liquid?

    1. Kristin says:

      I do a packed cup, then wring it out.

  101. Ana says:

    Replaced the oil with 3/4 apple sauce and put light brown sugar. Turned out delish!

  102. Susan says:

    Do I need to squeeze the zucchini to get the liquid out first?

    1. Kristin says:

      Yes 🙂

      1. Cassie Steger says:

        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. Cassie Steger says:

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

  103. linda says:

    is the batter really dry and dense? not sure if I should add some apples sauce or yogurt??

    1. Kristin says:

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

  104. Traci D. Haley says:

    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! 🙂

  105. Kristin says:

    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.

  106. Sarah says:

    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!

    1. Kristin says:

      Applesauce is a great substitution!

  107. Giesela says:

    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. Kristin says:

      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!

  108. Calliope says:

    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. Kristin says:

      Sorry to hear they didn’t work out for you. They’ve always come out great for us.

  109. Angelika says:

    For how many muffins is this recipe?

    1. Kristin says:

      It makes about a dozen.

  110. Lindsay says:

    Just made these, and mine turned out heavy and dense. Any chance there should be some baking soda?

    1. Kristin says:

      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!

      1. Lindsay says:

        I sure will try again, I may have over mixed them. My husband loves them ☺

  111. Delaney says:

    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 🙂

  112. Jaime says:

    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!

  113. Jackie says:

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

    1. Kristin says:

      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!

  114. Kira says:

    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. Kristin says:

      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!

  115. Becky says:

    I love these muffins, but the recipe is missing. Please help!

    1. Kristin says:

      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!

  116. Rachel says:

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

  117. Janice says:

    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!

  118. Angie says:

    Out of curiosity. Why all purpose flour and whole wheat flour?

    1. Kristin says:

      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. Annette says:

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

  119. jennifer zinetti says:

    are these moist enough for a baby to eat? i found some muffins i made the tops is crispy.

    1. Kristin says:

      You’d have to make the judgement call on that one.

      1. jennifer zinetti says:

        thanks for the reply. Was going to make either way as I know I would lov’em too.

  120. Clarisa says:

    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.

  121. Ashley says:

    My toddler and I made these today. So, so good! Thanks!

  122. Lisa says:

    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!

  123. beka says:

    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?


  124. jenny says:

    for the rolled oats, which kind? quick oats ok?

    1. Kristin says:

      Either will work well.

  125. Elexis says:

    Does anyone have the approximate calorie count for these?

    1. IBYZR says:

      My Fitness Pal says 179 calories per muffin.

      1. Sandra says:

        My fitness pal says 304 🙁

  126. Nicole says:

    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.

  127. Beth says:

    How many muffins does this recipe yield?

    1. Kristin says:

      About a dozen.

      1. Gwen says:

        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.

  128. Lora says:

    Can you sub the flour for Coconut or almond flour?

    1. Kristin says:

      I haven’t tried either of those, but I would think you could.

    2. Annette says:

      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.

    3. LaLa says:

      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.

  129. april says:

    Can you add walnuts?

    1. Kristin says:

      Yes I think nuts would be a great addition!

  130. Cheryl 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.

  131. Jess 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!

  132. 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!

    1. LaLa says:

      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.

  133. Brook 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!

  134. Anonymous says:

    what kind of oil? vegetable? olive?

    1. Stacey says:

      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!

      1. Laura says:

        How much flax seed would you add?

  135. 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.

    1. Amy says:

      Did you adjust the sugar?

    2. Sharis says:

      What does the applesauce replace?

      1. Kristin says:

        Generally applesauce would replace the oil.

  136. Anonymous says:

    How many does this make? That seems like a lot of sugar!

  137. Kate 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!

  138. Sarah 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!

    1. Unknown says:

      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. Stephanie says:

      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. Kristin says:

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

  139. kanlink says:

    is it ok to use large flake oats?

    1. kanlink says:

      and white flour only instead of whole wheat?

      1. melissa says:

        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!!

    2. Bronwen says:

      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

  140. Bronwyn says:

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

    1. Barb says:

      Hi any nutrional info on these ?

      1. Kristin says:

        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