Description
These Zucchini Carrot Oatmeal Muffins are a healthy and delicious treat packed with nutrients from fresh vegetables and oats.
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrot
- 1.5 cups rolled oats
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the grated zucchini, grated carrot, rolled oats, honey or maple syrup, applesauce, vegetable oil, eggs, and vanilla extract.
- In another bowl, whisk together the baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped nuts if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store the muffins in an airtight container for up to 5 days.
- These muffins freeze well; wrap them individually and store in the freezer for up to 3 months.
- Feel free to add dried fruits or chocolate chips for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg