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. 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!

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