These Healthy Zucchini Carrot Oatmeal Muffins are a tasty way to sneak in some veggies! Packed with zucchini and carrots, they’re moist and full of flavor.
They’re perfect for breakfast or a snack, and you’ll feel good about eating them. I love how easy they are to make—just mix, bake, and enjoy a warm muffin with your morning coffee!
Key Ingredients & Substitutions
Rolled Oats: These are essential for a great texture. If you can’t find rolled oats, quick oats can be a substitute, but they may yield a softer muffin. Steel-cut oats won’t work here, as they need a longer cooking time.
Whole Wheat Flour: This adds nutrition and helps make the muffin hearty. You can use white whole wheat flour for a milder flavor, or a gluten-free blend if you’re avoiding gluten.
Unsweetened Applesauce: It keeps the muffins moist without added sugar. If you’re out, mashed bananas or even pumpkin puree work as delicious replacements.
Maple Syrup or Honey: Both sweeteners bring flavor, but honey will make the muffins sweeter. If you prefer, you can reduce the amount for less sweetness, or use a sugar substitute suitable for baking.
Zucchini and Carrot: For the best results, use fresh, firm veggies. If zucchini isn’t available, try adding finely grated sweet potato instead. You could also increase the amount of carrot for added sweetness.
How Do You Properly Grate Zucchini and Carrots?
Grating zucchini and carrots is straightforward, but there are a few tips to get it right! First, wash the vegetables well. It’s best to use a box grater or a food processor for quick grating.
- For zucchini, cut off both ends and grate the squash lengthwise. After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture.
- For carrots, peel them and grate using the same method. Since they have less moisture, you can just grate and use them directly.
This step is crucial for ensuring your muffins aren’t too wet or soggy. Happy baking!
Healthy Zucchini Carrot Oatmeal Muffins
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup or honey
- 1/4 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
Vegetables:
- 1 cup finely grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup finely grated carrot (about 2 medium carrots)
Optional Add-ins:
- 1/4 cup chopped nuts or raisins (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, and then 20-25 minutes to bake. So, in about 40-45 minutes, you’ll have fresh, delicious muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by setting your oven to 350°F (175°C) so it’s nice and warm when you’re ready to bake. Line a 12-cup muffin tin with paper liners or grease the cups lightly to make removing the muffins easy later.
2. Mix Dry Ingredients:
In a large bowl, combine the rolled oats, whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg (if you’re using it), and salt. Stir these together well so that the baking powder and soda are evenly distributed throughout.
3. Combine Wet Ingredients:
In another bowl, whisk together the applesauce, maple syrup (or honey), Greek yogurt, egg, and vanilla extract until everything is smooth and well-blended. This will be your moist base.
4. Combine Wet and Dry Ingredients:
Now pour the wet mixture into the bowl with the dry ingredients. Gently stir everything together until just combined. It’s okay if there are a few lumps; don’t over-mix!
5. Fold in Veggies and Extras:
Carefully fold in the grated zucchini and carrot, as well as any nuts or raisins you decided to include. This is where all the goodness comes in!
6. Fill Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full to give them room to rise without overflowing.
7. Bake the Muffins:
Put your muffin tin in the oven and bake for 20-25 minutes. To check if they are done, insert a toothpick into the center of a muffin; it should come out clean.
8. Cool the Muffins:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps to keep them from getting soggy.
9. Enjoy and Store:
Enjoy your warm muffins right away! You can store any leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage. They make a wonderful snack or breakfast option!
Can I Use Instant Oats Instead of Rolled Oats?
While you can use instant oats, the texture of your muffins may be different—more soft and less chewy. Rolled oats provide a heartier texture that holds up better in muffins.
How Do I Keep My Muffins Moist?
To ensure your muffins stay moist, make sure to squeeze out excess moisture from the grated zucchini before adding it to the batter. Also, don’t overmix once you combine the wet and dry ingredients.
Can I Add Other Vegetables or Fruits?
Absolutely! You can experiment with other grated vegetables like carrots or sweet potatoes. You could also add chopped apples or mashed bananas for a different flavor profile.
How Should I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins; just make sure they’re fully cooled and wrapped well to prevent freezer burn.
