Muffins made with zucchini, carrots, oatmeal, walnuts, and bananas are a tasty and healthier treat to snack on. You're going to love these simple breakfast muffins!
Every bite packs a little sweetness, flavor, fiber, and fruit/veggie combination that works together perfectly. 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.
Why This Recipe Works
- 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.
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.
Flour- The gluten structure and base of this recipe is all purpose flour.
Sugars- You will need both brown sugar as well as granulated sugar to get a good depth of flavor and consistency from these muffins.
Baking powder- We use baking powder as our leaving agent to help the muffins puff up and rise as they bake.
Cinnamon- To add the warmth of spice, you'll need some ground cinnamon.
Salt- A natural flavor enhancer.
Eggs- These are a great binding agent to hold the muffins together so that they aren't crumbly. They also help with the leavening.
Banana- Adding in bananas helps the flavor and texture of these muffins.
Oil- Use vegetable oil for added fats to make these muffins moist.
Milk- To help us achieve a good consistency with the muffins. You can use whole milk or non-dairy milk.
Zucchini- For added moisture in the batter, color, and flavor.
Carrot- Shredded carrot adds a nice color and a bit of Beta-carotene and vitamin A.
Walnuts- This is an optional ingredient that you can choose to use or leave out.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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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.
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.
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.
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.
🍴 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.
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.
More great muffin recipes to try
- Apple Cider Donut Muffins
- Red White and Blue Muffins
- Blueberry Buttermilk Muffins
- Trail Mix Banana Muffins
Zucchini Carrot Oatmeal Muffins
- 2 ½ cups All-purpose flour ($0.24)
- ½ cup Old fashioned oats ($0.09)
- 2 teaspoon Ground cinnamon ($0.20)
- 1 tablespoon Baking powder ($0.04)
- 1 teaspoon Salt ($0.10)
- 3 large Eggs ($0.24)
- ¾ cup Vegetable 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)
- 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.