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Zucchini Carrot Oatmeal Muffins: A Wholesome and Delicious Breakfast Recipe

Zucchini Carrot Oatmeal Muffins
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These muffins remind me of the homemade snacks my mom used to tuck into our lunchboxes—soft, moist, and packed with hidden veggies. They’re perfect for mornings on-the-go or a cozy afternoon tea. Baked with love and full of nourishing ingredients, these muffins taste just like home.

Ingredients

  • 1 cup rolled oats

  • 1 cup whole wheat flour

  • 1/2 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/4 tsp salt

  • 1 cup grated zucchini (squeezed dry)

  • 1/2 cup grated carrot

  • 1/2 cup applesauce

  • 1/3 cup honey or maple syrup

  • 2 eggs

  • 1/4 cup milk (any kind)

  • 1 tsp vanilla extract

  • 1/4 cup olive oil or melted coconut oil

Instructions

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.

  2. Mix dry ingredients: In a large bowl, combine oats, flour, baking soda, baking powder, cinnamon, and salt.

  3. Mix wet ingredients: In another bowl, whisk eggs, applesauce, honey, milk, vanilla, and oil.

  4. Combine and fold: Add wet mixture to dry ingredients. Stir until just combined, then gently fold in zucchini and carrot.

  5. Fill muffin cups about 3/4 full.

  6. Bake for 18–22 minutes or until a toothpick comes out clean.

  7. Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

  • For extra crunch, stir in a handful of chopped walnuts or raisins.

  • These muffins freeze well—perfect for meal prep!

  • Make them mini for kids’ lunchboxes or light snacking

Nutrition

Find it online: https://recipes.gernarb.com/zucchini-carrot-oatmeal-muffins-a-wholesome-and-delicious-breakfast-recipe/