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!
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. 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 veggie oat muffins stay moist and fabulous for days.
- Old fashioned oats
- Brown sugar
- Granulated sugar
- Baking powder
🍽 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.
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 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.
🍴 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 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
- 2 ½ cups All-purpose flour ($0.24)
- ½ cup Old fashioned oats ($0.09)
- 2 teaspoon Cinnamon ($0.20)
- 1 tablespoon Baking powder ($0.04)
- 1 teaspoon Salt ($0.10)
- 3 large Eggs ($0.24)
- ¾ cup 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 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 ¾s 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.