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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:


Recipe
Close up of Zucchini Carrot Oatmeal Muffins

Zucchini Carrot Oatmeal Muffins

4.71 from 48 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

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. 

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
Keyword carrot muffins, oatmeal muffins, zucchini muffins

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. 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

  1. 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.

  2. 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.

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

  4. 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.

  5. 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

  6. 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!

  7. 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!

  8. 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!