Description

These moist and hearty muffins combine the natural sweetness of carrots and the subtle earthiness of zucchini for a delicious, veggie-packed treat. Perfect for breakfast, snack time, or even lunchboxes, they’re spiced just right and full of wholesome texture from oats and optional add-ins like raisins or nuts.

Ingredients

1 cup grated zucchini (excess moisture squeezed out)

1 cup grated carrots

1 cup rolled oats

1 cup all-purpose flour

1/2 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp salt

2 large eggs

1/3 cup vegetable oil

1 tsp vanilla extract

Optional: 1/2 cup raisins, chopped walnuts, or shredded coconut

Instructions

Preheat oven to 350°F (175°C) and line or grease a muffin tin.
In a large bowl, mix rolled oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, whisk eggs, brown sugar, oil, and vanilla until combined.
Combine the wet and dry ingredients until just mixed.
Fold in grated zucchini, carrots, and optional add-ins.
Divide batter evenly into muffin cups, filling each about 3/4 full.
Bake for 20-25 minutes or until a toothpick comes out clean.
Cool in tin for 5 minutes, then transfer to a wire rack.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast