Description
Hearty zucchini carrot oatmeal muffins bring wholesome comfort to breakfast tables with their nutrient-packed blend of garden vegetables and wholegrains. Moist, satisfying bites deliver delightful flavors you’ll crave morning after morning.
Ingredients
Scale
Main Ingredients:
- 1 cup grated zucchini
- 1 cup grated carrot
- 2 large eggs
- 1 cup rolled oats
Flour and Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Liquid and Sweet Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk (dairy or non-dairy)
Instructions
- Prepare the oven environment by heating to 350F (175C) and preparing a muffin tin with paper liners or a thorough grease coating.
- Combine all dry ingredients in a spacious mixing bowl, ensuring an even distribution of flour, rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate vessel, thoroughly whisk together vegetable oil, brown sugar, eggs, and vanilla extract until the mixture achieves a smooth, consistent texture.
- Gently incorporate wet ingredients into dry ingredients, using minimal stirring to prevent overmixing and maintain a light muffin texture.
- Carefully fold grated zucchini and carrot into the batter, then introduce milk to enhance moisture and binding.
- Distribute the batter uniformly across muffin cups, ensuring each receives an equal portion.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, monitoring until a toothpick inserted into the center emerges clean.
- Allow muffins to rest in the tin for 5 minutes, then transfer to a wire rack for complete cooling, enabling optimal texture and flavor development.
Notes
- Grate zucchini and carrots finely to ensure even distribution and prevent large vegetable chunks in the muffins.
- Squeeze out excess moisture from grated vegetables using a clean kitchen towel to prevent soggy muffins.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free baking blend.
- Add chopped nuts or chocolate chips for extra texture and flavor variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 146 kcal
- Sugar: 7 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 27 mg