Zucchini Carrot Oatmeal Muffins
Zucchini Carrot Oatmeal Muffins, made with whole wheat and golden raisins, are the perfect option for a healthy, wholesome and delicious breakfast or snack.
Servings: 12 muffins
Ingredients
- 1/2 cup rolled oats
- 1 cup all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 large eggs
- 1 large egg white
- 3/4 cup oil
- 1 cup grated zucchini
- 1 cup grated carrot
- 3/4 cup golden raisins optional
Instructions
- Preheat oven to 350 degrees. Line a 12-count muffin pan with paper liners, or spray generously with nonstick cooking spray.
- Squeeze as much liquid as possible out of the zucchini and carrots. We want moist, not mushy.
- Mix dry ingredients in a large bowl and set aside.
- In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots.
- Add the wet ingredients to the dry ingredients and stir just until combined.
- Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.
- Coll completely in the muffin pans and serve.
Notes
Adapted from Eating Well.
Store in a tightly sealed container for 4-5 days.
Nutrition
Serving: 1muffin | Calories: 376kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 332mg | Potassium: 230mg | Fiber: 3g | Sugar: 31g | Vitamin A: 1872IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg
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