Muffins made with zucchini, carrots, oatmeal, walnuts and bananas are a tasty and healthier treat to snack on. Every bite packs a little sweetness, flavor, fiber, and fruit/veggie combination that works together perfectly. You're going to love these simple breakfast muffins!
Preheat the oven to 375 degrees F and line a muffin tray with paper liners or spray with cooking spray to grease them. Set aside.
Add flour, oats, baking powder, cinnamon, and salt in a mixing bowl. Whisk together to combine.
Add eggs, oil, and milk to another large mixing bowl. Whisk together until combined.
Add in the grated zucchini and carrots. Mix well.
Add in the mashed banana, walnuts, white sugar, and brown sugar. Stir together until well mixed.
Fold in the flour mixture. Fold until no flour streaks remain. Be careful not to overmix.
Scoop the batter into your prepared muffin pan. Fill each muffin cup ¾s of the way full.
Bake for 15-20 minutes or until a toothpick can be inserted and come out clean.
Let cool for 5 minutes.
Transfer to a wire rack to finish cooling completely.
Notes
Grate the carrot and zucchini in advance and keep on a paper towel to absorb water.Avoid overmixing the batter to prevent toughness.You can swap out and use up to 1 ½ cups of whole-wheat flour for added nutrition.Store muffins for 3-5 days at room temperature in an airtight container, or freeze for up to 4 months and thaw before eating.