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!

zucchini carrot oatmeal muffins in a baking tray on a wire rack and towel

Banana zucchini carrot oatmeal muffins

These 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 muffins stay moist and fabulous for days.

aerial view showing zucchini carrot oatmeal muffins on a wire rack with fresh veggies to the top of the picture

Veggie oat muffin ingredients

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

What you’ll need to make this recipe

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.

a close up of a zucchini carrot oatmeal muffins on a wire rack

Tips for making zucchini carrot oat muffins

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 waters.

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.

three zucchini carrot oatmeal muffins on a plate

FAQ’s about zucchini carrot muffins

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.

a collage showing how to make zucchini carrot oatmeal muffins

How to make zucchini carrot oatmeal muffins

Preheat the oven to 375 degrees F and line a muffin tray with paper liners or spray with cooking spray to grease them.

Whisk together the flour, oats, baking powder, cinnamon, and salt in a mixing bowl.

In a large mixing bowl, whisk together the eggs, oil, and milk until combined.

Add in the grated zucchini and carrots and mix well.

Stir in the mashed banana, walnuts, and sugars.

Fold in the flour mixture until no flour streaks remain.

Fill each muffin cup 3/4s 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.

a soft split half of a zucchini carrot oatmeal muffin

More great recipes to try

zucchini carrot oatmeal muffins in a baking tray on a wire rack and towel
Print Recipe
No ratings yet

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 Time15 mins
Cook Time20 mins
Cool15 mins
Total Time50 mins
Course: Breakfast, brunch, Snack
Cuisine: American
Keyword: banana zucchini carrot oatmeal muffins, breakfast muffins, zucchini carrot oat muffins, zucchini carrot oatmeal muffins
Servings: 20 muffins
Calories: 238kcal
Author: Beeyond Cereal

Ingredients

  • 2 1/2 cups All-purpose flour (can do as 1 1/2 cups whole wheat)
  • 1/2 cup Old fashioned oats
  • 2 tsp Cinnamon
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • 3 large Eggs
  • 3/4 cup Oil
  • 1/2 cup Milk
  • 1 cup Granulated sugar
  • 1/2 cup Brown sugar
  • 1 cup Zucchini, grated
  • 1 cup Carrot, grated
  • 1/2 cup Banana, mashed
  • 1/2 cup Walnuts, chopped

Instructions

  • Preheat your oven to 375 degrees F and line a muffin tray with paper liners or spray with nonstick cooking oil.
  • In a mixing bowl, whisk together the flour, oats, baking powder, cinnamon, and salt.
  • In a large bowl whisk together the eggs, oil, and milk.
  • Stir in the grated zucchini, carrots until well mixed.
  • Stir in the mashed banana, walnuts, and sugars.
  • Fold in the flour mixture until no streaks of flour remain.
  • Fill each muffin cup about 3/4s of the way full and bake for 15-20 minutes or until a toothpick can be inserted and come out clean.
  • Let cool for 5 minutes in the pan before transferring to a wire rack to finish cooling completely.
Tried this recipe?Mention @BeeyondCereal or tag #BeeyondCereal!

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

Sign Up to Make Meal Time Easy

With recipes and meal time tips sent right to your inbox you can take the guesswork out of the meal plan and schedule more time for family fun!

* indicates required
zucchini carrot oat muffins

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




*