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    BeeyondCereal » Recipes » Muffins, Biscuits, and Rolls

    Zucchini Carrot Oatmeal Muffins

    Modified: Oct 18, 2023 Published: Mar 9, 2021 by Nicole Durham This post may contain affiliate links. Leave a Comment

    Jump to Recipe Pin Recipe
    4.80 from 5 votes

    Zucchini Carrot Oatmeal Muffins made with fresh vegetables, oatmeal, walnuts, and bananas are a tasty and healthier treat to snack on. You're going to love these simple breakfast muffins!

    Recipe: $4.95 | Per Serving: $0.25 | Yields: 20 muffins

    scattered muffins next to zucchini carrots and banana.

    Every bite packs a little sweetness, flavor, fiber, and fruit/veggie combination that works together perfectly. These zucchini carrot oat 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.

    When you think of zucchini you probably think of zucchini bread like our Old Fashioned Zucchini Bread, Snickerdoodle Zucchini Bread, or Amish Zucchini Bread. But adding more fruits and veggies is the secret to unlocking new recipes and deliciousness. For more, check out our Delicious Summer Squash Recipes.

    Jump to:
    • 🍯 Why This Recipe Works
    • 🥘 Ingredients
    • 📖 Variations
    • 🔪 Instructions for Zucchini Carrot Oatmeal Muffins
    • 🍴 Recipe Tips
    • 💭 Recipe FAQs
    • ❤️ More Delicious Muffin Recipes
    • 📖 Recipe
    • 💬 Comments

    🍯 Why This Recipe Works

    1. It's such a tasty combination! Every bite is a cross between zucchini bread and banana bread with the flavors.
    2. They're perfectly moist. These veggie oat muffins stay moist and fabulous for days, making them perfect for portioning out throughout the week!
    3. It's easy to make. This recipe is great because it's so simple and easy to make. Just measure, mix, portion and bake.

    🥘 Ingredients

    labeled ingredients needed to make zucchini carrot oatmeal muffins.

    Ingredient Notes:

    Old fashioned oats- You can use quick cook oats or steel cut, if desired, but oats add a nice texture and some fiber to every muffin.

    Sugars- You will need both brown sugar as well as granulated sugar to get a good depth of flavor and consistency from these muffins.

    Eggs- These are a great binding agent to hold the muffins together so that they aren't crumbly. They also help with the leavening.

    Zucchini- For added moisture in the batter, color, and flavor. For more zucchini recipes, make sure to check out my Instant Pot Zucchini, Zucchini Penne Pasta, and Zucchini Bread Mini Loaves.

    Carrot- Shredded carrot adds a nice color and texture. You can see that for yourself in these muffins and in our Cake Mix Carrot Muffins.

    For specific ingredients and measurements, please see the recipe card below.

    📖 Variations

    You can omit the walnuts. 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.

    🔪 Instructions for Zucchini Carrot Oatmeal Muffins

    Step 1: 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.

    Mix flour, oats, baking powder, cinnamon, salt. In another bowl, combine eggs, oil, milk.

    Step 2: Add flour, oats, baking powder, cinnamon, and salt in a mixing bowl (Image 1).

    Step 3: Whisk together to combine (Image 2).

    Step 4: Add eggs, oil, and milk to another large mixing bowl (Image 3).

    Step 5: Whisk together until combined (Image 4).

    Mix zucchini, carrots, banana, walnuts, white sugar, and brown sugar until well combined.

    Step 6: Add in the grated zucchini and carrots (Image 5).

    Step 7: Mix well (Image 6).

    Step 8: Add in the mashed banana, walnuts, white sugar, and brown sugar (Image 7).

    Step 9: Stir together until well mixed (Image 8).

    Combine with flour mixture, then pour into muffin pan and bake.

    Step 10: Fold in the flour mixture (Image 9).

    Step 11: Fold until no flour streaks remain (Image 10). Be careful not to overmix.

    Step 12: Scoop the batter into your prepared muffin pan. Fill each muffin cup ¾s of the way full (Image 11).

    Step 13: Bake for 15-20 minutes or until a toothpick can be inserted and come out clean (Image 12).

    Step 14: Let cool for 5 minutes.

    Step 15: Transfer to a wire rack to finish cooling completely.

    Enjoy!

    muffins on a wooden board with zucchini and carrot in background.

    🍴 Recipe Tips

    1. Preparation Tip: Grating Vegetables For an easier and more efficient process, I suggest grating the carrot and zucchini ahead of time and placing them on a paper towel until ready to use. This helps to absorb excess water and ensures better texture in the muffins.
    2. Mixing Reminder: Avoid Overworking- To maintain a tender texture in your muffins, be cautious not to over-mix the batter. Overworking it can result in toughness. Mix just until the flour streaks disappear, handling the batter as little as possible for softer muffins.

    💭 Recipe 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.

    Do you peel zucchini before shredding for muffins?

    In most cases, whether you peel the zucchini or not won't significantly affect the overall outcome of your muffins. It's a matter of personal preference and how you want your muffins to look and taste.

    Muffins on wooden cutting board, two stacked, one split to reveal colorful crumbs.

    ❤️ More Delicious Muffin Recipes

    • red white and blue muffins on a wire cooling rack.
      Red White and Blueberry Muffins
    • blueberry muffins on a cooling rack with one split in half and topped with some butter.
      Old Fashioned Blueberry Muffins
    • Pear Muffins in a muffin pan with fresh pears on top.
      Spiced Pear Muffins
    • sweet potato muffins on a wire rack.
      Leftover Mashed Sweet Potato Muffins

    If you tried this Zucchini Carrot Oatmeal Muffins, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!

    📖 Recipe

    zucchini carrot oatmeal muffins with fresh zucchini and carrots to the sides.
    Print Recipe
    4.80 from 5 votes

    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 minutes mins
    Cook Time 20 minutes mins
    Cool 15 minutes mins
    Total Time 50 minutes mins
    Servings: 20 muffins
    Calories: 238kcal
    Cost Recipe $4.95 / Serving $0.25
    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 ($0.33)
    • 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)
    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, granulated 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.

    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 Nicole Durham
    Course Breakfast, brunch, Snack
    Cuisine American
    Diet Vegetarian
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    Nutrition provided is an estimate. It will vary based on specific ingredients used. To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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    The proud owner and recipe developer behind BeeyondCereal. Here, I'm passionate about showing people how to navigate the kitchen with frugality in mind, whipping up family-friendly recipes that not only save money but also bring joy to every meal.

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