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!
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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.
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💛 Why You'll Love This Recipe
- It's such a tasty combination! Every bite is a cross between zucchini bread and banana bread with the flavors.
- They're perfectly moist. These veggie oat muffins stay moist and fabulous for days, making them perfect for portioning out throughout the week!
- 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
Old fashioned oats. Add texture and fiber to the muffins. You can also use quick cook or steel cut oats if needed.
Sugars. A mix of brown sugar and granulated sugar gives these muffins great flavor and texture.
Eggs. Help bind the muffins together so they are not crumbly and support proper rise.
Zucchini. Adds moisture, color, and flavor. For more zucchini ideas, try Instant Pot Zucchini, Zucchini Penne Pasta, and Zucchini Bread Mini Loaves.
Carrot. Shredded carrot adds color and texture, just like in our Cake Mix Carrot Muffins.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & 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.
💰 Budget-Friendly Tips
Use ripe produce: Overripe bananas and garden or sale zucchini and carrots help lower costs.
Swap the nuts: Walnuts can be replaced with cheaper nuts or omitted entirely.
Stretch with oats: Oats add bulk and texture while keeping ingredient costs low.
🥄 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.
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).
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).
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!
👩🏻🍳 Expert Tips
- Prep ahead. Grate the carrot and zucchini in advance and place them on a paper towel to absorb excess moisture for better muffin texture.
- Do not overmix. Stir the batter just until the flour streaks disappear. Overmixing can lead to dense, tough muffins, so handle the batter as little as possible.
❄️ Storage and Make Ahead
Storage: Store Zucchini Carrot Oatmeal Muffins in an airtight container at room temperature for 3-5 days.
Make Ahead: Muffins freeze well for up to 4 months. Thaw at room temperature or reheat before serving.
🥗 Side Dishes or Pairing Ideas
Serve Zucchini Carrot Oatmeal Muffins with yogurt, fresh fruit, or a smear of butter or cream cheese. These muffins also pair well with coffee or tea for breakfast or snacks.
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❓ Recipe FAQs
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.
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.
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🐝 If you tried these Zucchini Carrot Oatmeal Muffins, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Zucchini Carrot Oatmeal Muffins
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.
Nutritional Information
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