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
Cuisine American
Servings 12 muffins
Calories 376kcal

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. 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.

  2. 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…

  3. 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!)

  4. 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.

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

  6. 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.

  7. 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.

  8. 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.

  9. 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.

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

  11. 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.

  12. 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.

  13. 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!

  14. 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!