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Want something healthy for breakfast, that is satisfying and wholesome and also really delicious? These Zucchini Carrot Muffins, made with whole wheat and golden raisins, are the perfect option!
For more delicious muffins, try my Rhubarb Muffins or Morning Glory Muffins.
These Zucchini Carrot Oatmeal Muffins are tender and moist, and hearty enough for a quick stand-alone breakfast. Between the oats and whole wheat and the raisins, there is tons of fiber and lots of vitamins from the carrots and zucchini, which also happen to keep these muffins super moist.
They are customizable too – use all-purpose flour instead of whole wheat, or a combination of the two, to make them a little lighter. Add chopped nuts for texture or chocolate chips for a sweeter flavor.
recipe walk-through
How to Make Zucchini Carrot Muffins
- Preheat your oven to 350℉ and line a muffin pan with cupcake liners or spray generously with cooking spray to keep the muffins from sticking.
- Squeeze the liquid out of the zucchini and carrots using paper towels or cheesecloth. This is an optional step but really will help with the texture of the muffin.
- Sift together flour, sugar, cinnamon, baking powder, oats and salt together in a large mixing bowl and set it aside.
- In another bowl combine the eggs, oil, zucchini and carrots. Add to the dry ingredients and stir just enough to combine.
- Use an ice cream scoop or a cookie scoop to portion out the batter into the muffin cups, filling them about ¾ of the way full.
- Bake for about 20 minutes. The tops should spring back when lightly touched and a toothpick inserted into the center should come out clean.
Storage Tips
The Best Way to Store Muffins
Store muffins in a plastic bag on the counter. You can refrigerate them but they will likely get a little more dense. Make sure that there is no moisture in the storage container and that muffins are completely cooled.
Recipe Tips
- Spray the pan generously with nonstick cooking spray. This is my preference over using paper liners because the liners have a tendency to stick sometimes and you can lose a precious raisin or two.
- Squeeze the liquid out of the carrots and zucchini. You want them to be moist, but not mushy. Take a clean flour sack towel or several paper towels stacked together, and wrap the shredded veggies in it. Twist the ends until tightly wrapped, then gently squeeze. This is best done over a bowl to catch the liquid.
- Mix the dry ingredients and the wet ingredients separately. The wet ingredients can be mixed as long as you like and it won’t affect the muffins. Once the dry and wet ingredients mix though, the gluten is activated and over-mixing can cause a very dense muffin. These muffins are already pretty dense with the oatmeal and the whole wheat, so you want to keep this in mind when mixing.
- Fill the muffin cups about ¾ of the way full. Did you know, an ice cream scoop is the perfect size for filling muffin cups? Use an ice cream scoop for muffins and cupcakes and they will be even in size every time!
More Muffin Recipes to Try
- Gingerbread Muffins
- Banana Bran Muffins
- Chocolate Chip Muffins
- Lemon Blueberry Muffins
- Cranberry Muffins
Zucchini Carrot Oatmeal 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 ¾ full and bake for approx. 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.
- Cool completely in the muffin pans and serve.Â
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I love the taste of these and that they contain veggies! I was concerned about the amount of flour v liquid but after a good mixing the ingredients combined well. They are dense- I call hearty! I only had WW pastry flour to use. Thanks for the recipe.
You are so welcome Janice! Fantastic feedback, thanks for stopping by.
Have you tried freezing these muffins? What are your recommendations for freezing and thawing?
Yes you can freeze them. Place in a freezer safe bag or container and pop them in the freezer. Should be good for at least 3-4 months.