Zucchini Carrot Oatmeal Muffins
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!
Servings: 20 muffins
Calories: 238kcal
Cost: Recipe $4.95 / Serving $0.25
Ingredients
- 2 ½ cups all-purpose flour ($0.33)
- ½ cup old fashioned oats ($0.06)
- 1 tablespoon baking powder ($0.15)
- 2 teaspoons ground cinnamon ($0.16)
- 1 teaspoon salt ($0.01)
- 3 large eggs ($0.45)
- ¾ cup vegetable oil ($0.53)
- ½ cup milk ($0.10)
- 1 cup zucchini, grated ($0.89)
- 1 cup carrot, grated ($0.54)
- ½ cup banana, mashed ($0.25)
- ½ cup walnuts, chopped ($0.90)
- 1 cup granulated sugar ($0.36)
- ½ cup brown sugar ($0.22)
Instructions
- Preheat and prep. Preheat the oven to 375°F and line a muffin pan with paper liners or grease with cooking spray.
- Mix dry ingredients. In a mixing bowl, whisk together the flour, oats, baking powder, cinnamon, and salt.
- Mix wet ingredients. In a separate large bowl, whisk together the eggs, vegetable oil, and milk until combined.
- Add produce. Stir the grated zucchini and carrot into the wet mixture until evenly distributed.
- Add remaining mix-ins. Stir in the mashed banana, chopped walnuts, granulated sugar, and brown sugar until well mixed.
- Combine batter. Fold the dry ingredients into the wet mixture just until no flour streaks remain. Do not overmix.
- Fill and bake. Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 15 to 20 minutes, until a toothpick inserted comes out clean.
- Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Moisture control. Grate zucchini and carrots ahead of time and rest on paper towels to absorb excess moisture.
- Mixing tip. Overmixing can make muffins dense. Fold gently.
- Flour swap. Up to 1 ½ cups of whole wheat flour can be used for added nutrition.
- Storage. Store in an airtight container at room temperature for 3 to 5 days, or freeze for up to 4 months and thaw before eating.
Nutrition
Serving: 1muffin | Calories: 238kcal | Carbohydrates: 31.8g | Protein: 3.6g | Fat: 10.9g | Saturated Fat: 7.2g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 1.1g | Cholesterol: 28mg | Sodium: 136mg | Potassium: 195.4mg | Fiber: 1.3g | Sugar: 16.7g | Vitamin A: 58.4IU | Vitamin C: 1mg | Calcium: 57.8mg | Iron: 1.2mg
