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!
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.
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
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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.
FAQ’s about zucchini carrot muffins
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.
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.
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.
More great recipes to try
- Cake Mix Blueberry Muffins
- Heaven Berry Fluff Salad
- Easy Easter Bunny Biscuits
- Banana Nut Bagels
- Zucchini Bread Mini Loaves
- Carrot Cake Banana Bread
Zucchini Carrot Oatmeal Muffins
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.
Nutrition
