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    Home » Recipes » Muffins, Biscuits, and Rolls

    Published: Mar 9, 2021 by Nicole This post may contain affiliate links.

    Zucchini Carrot Oatmeal Muffins

    Jump to Recipe Print Recipe

    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!

    scattered muffins next to zucchini carrots and banana

    These banana zucchini carrot oatmeal muffins are fluffy, spiced, and delicious. Every bite is packed with oats, nuts, veggies, and fruit making them a great afternoon snack.

    My kids and I practically devoured these muffins within a few days, but I did have to make them a walnut-free batch as they said they didn't like the crunchy bits. I thought they added both flavor and texture which I simply adored. That said, make them with or without walnuts and you're sure to love them too.

    Every bite is a cross between zucchini bread and banana bread with the flavors and these veggie oat muffins stay moist and fabulous for days.

    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    labeled ingredients needed to make zucchini carrot oatmeal muffins

    🥘 Ingredients

    • Old fashioned oats
    • Flour
    • Brown sugar
    • Granulated sugar
    • Baking powder
    • Cinnamon
    • Salt
    • Eggs
    • Banana
    • Oil
    • Milk
    • Zucchini
    • Carrot
    • Walnuts *optional

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Whisk
    • Muffin Tray
    • Wire Cooling Rack

    🔪 Instructions

    Check out how to make zucchini carrot oatmeal muffins with these simple step-by-step instructions:

    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.

    flour oats baking powder and salt in a mixing bowl

    Add flour, oats, baking powder, cinnamon, and salt in a mixing bowl.

    whisked dry ingredients in a mixing bowl

    Whisk together to combine.

    milk oil and eggs in a mixing bowl

    Add eggs, oil, and milk to another large mixing bowl.

    whisked egg mixture in a mixing bowl

    Whisk together until combined.

    shredded zucchini and carrot added to egg mixture in a mixing bowl

    Add in the grated zucchini and carrots.

    carrot and zucchini egg mixture in a mixing bowl

    Mix well.

    brown sugar granulated sugar walnuts and mashed banana added to carrot zucchini egg mixture in a mixing bowl

    Add in the mashed banana, walnuts, white sugar, and brown sugar.

    wet ingredients with carrots and zucchini and walnuts in a mixing bowl

    Stir together until well mixed.

    dry ingredients added to wet ingredients needed to make these muffins in a mixing bowl

    Fold in the flour mixture.

    muffin batter in a mixing bowl

    Fold until no flour streaks remain. Be careful not to overmix.

    muffin batter in paper lined muffin pan

    Scoop the batter into your prepared muffin pan. Fill each muffin cup ¾s of the way full.

    baked muffins in a paper lined muffin pan

    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.

    Enjoy!

    muffins on a wooden board with zucchini and carrot in background

    🍴 Recipe Tips

    Making these muffins is easy and kind of fun. I recommend grating the carrot and zucchini in advance and keeping them on a paper towel until needed as this will help to absorb some excess water.

    Do not over-mix the batter because that will cause it to become overworked, making the muffins tougher. The less you handle them the softer they will be. Mix just until the flour streaks are gone.

    💭 FAQs

    How long are zucchini carrot oat muffins good for?

    These muffins are good for 3-5 days at room temperature if stored in an airtight container. For best results eat sooner rather than later as they taste incredible within 24 hours.

    Can I freeze zucchini carrot muffins?

    Absolutely! after the muffins have completely cooled, place them in an airtight container for up to 4 months and thaw before eating. Thawing only takes a few minutes at room temperature and if individually wrapped these muffins can be a great snack to include in lunch boxes.

    muffins on a wooden cutting board two of them are stacked and one is split in half to reveal the colorful crumbs

    More great muffin recipes to try

    • Cake Mix Blueberry Muffins
    • Apple Cider Donut Muffins
    • Red White and Blue Muffins
    • Blueberry Buttermilk Muffins
    • Mashed Sweet Potato Muffins
    • Trail Mix Banana Muffins

    📖 Recipe

    aerial view of zucchini carrot oatmeal muffins with fresh zucchini and carrots to the sides
    Print Recipe
    5 from 1 vote

    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!
    Prep Time 15 mins
    Cook Time 20 mins
    Cool 15 mins
    Total Time 50 mins
    Servings: 20 muffins
    Calories: 238kcal
    Cost Recipe $3.91 / Serving $0.20
    Prevent your screen from going dark

    Equipment

    • Measuring Cups
    • Measuring Spoons
    • Mixing Bowls
    • Whisk
    • Muffin Tray
    • Wire Cooling Rack

    Ingredients

    • 2 ½ cups All-purpose flour ($0.24)
    • ½ cup Old fashioned oats ($0.09)
    • 2 teaspoon Cinnamon ($0.20)
    • 1 tablespoon Baking powder ($0.04)
    • 1 teaspoon Salt ($0.10)
    • 3 large Eggs ($0.24)
    • ¾ cup Oil ($0.36)
    • ½ cup Milk ($0.08)
    • 1 cup Granulated sugar ($0.22)
    • ½ cup Brown sugar ($0.18)
    • 1 cup Zucchini, grated ($0.81)
    • 1 cup Carrot, grated ($0.28)
    • ½ cup Banana, mashed ($0.25)
    • ½ cup Walnuts, chopped ($0.82)
    US Customary - Metric

    Instructions

    • 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

    Recipe Tips

    I recommend grating the carrot and zucchini in advance and keeping them on a paper towel until needed as this will help to absorb some excess water.
    Do not over mix the batter because that will cause it to become overworked which makes the muffins tougher. The less you handle them the softer they will be. Mix just until the flour streaks are gone.
    You can do up to 1 ½ cups of the flour as whole-wheat flour for added nutrition.

    Storage

    These muffins are good for 3-5 days at room temperature if stored in an airtight container. For best results eat sooner rather than later as they taste incredible within 24 hours.
    After the muffins have completely cooled, place them in an airtight container for up to 4 months and thaw before eating. Thawing only takes a few minutes at room temperature and if individually wrapped these muffins can be a great snack to include in lunch boxes.

    Nutritional Information

    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
    Author NicoleDurham
    Course Breakfast, brunch, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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