Zucchini Carrot Oatmeal Muffins
Want something healthy for breakfast that’s satisfying, wholesome, and also really delicious? These Zucchini Carrot Oatmeal Muffins, made with whole wheat and golden raisins, are the perfect option!
Remember a few weeks ago when my son was asking me to make him some muffins, and I was too, well, lazy? I made him cranberry pancakes instead, and it satisfied him, but darn it if he wasn’t still asking for muffins.
Recently, my five-year-old daughter needed to increase her fiber intake. Ahem. So I decided to make some muffins and make them super healthy. I thought they would hate them, but they LOVED them! They each had two for breakfast and asked for them the next day. (Despite my daughter catching me dumping shredded carrot in the bowl – “Mom, are those CARROTS???”).
Why You’ll Love This Recipe
These muffins are not only packed with nutrients but also full of flavor. They make a perfect breakfast or snack, and even picky eaters will enjoy them. The combination of zucchini, carrot, and oatmeal creates a moist texture, while the raisins add a touch of natural sweetness.
Kitchen Equipment You’ll Need
- Muffin pan
- Mixing bowls
- Whisk
- Ice cream scoop (optional, but recommended)
- Grater
- Flour sack towel or paper towels
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 raisins
Step-by-Step Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Mix the dry ingredients in a large bowl and set aside.
- In a separate bowl, whisk together the eggs and oil. Stir in the grated zucchini and carrots.
- Combine the wet ingredients with the dry ingredients and stir until just combined.
- Fill the muffin cups about 3/4 full using an ice cream scoop if you have one.
- Bake for approximately 20 minutes or until a knife inserted into a muffin comes out clean, and the tops spring back when lightly touched.
Tips for Success
Spray the muffin pan generously with nonstick cooking spray. This is preferable to using paper liners, which can sometimes stick and cause you to lose a precious raisin or two. Also, make sure to squeeze the liquid out of the carrots and zucchini. You want them to be moist but not mushy. Use a clean flour sack towel or several paper towels stacked together, wrap the shredded veggies in it, twist the ends tightly, and gently squeeze over a bowl to catch the liquid.
When mixing, combine the dry and wet ingredients separately. Once they are mixed together, the gluten is activated, and over-mixing can cause a very dense muffin. These muffins are already pretty dense with the oatmeal and whole wheat, so keep this in mind.
Additional Tips and Variations
Feel free to add some chopped nuts or seeds for extra crunch. You can also substitute the raisins with dried cranberries or chopped dates if you prefer.
Nutritional Highlights (Per Serving)
These muffins are a great source of fiber and provide a good amount of vitamins A and C from the carrots and zucchini. They are also low in saturated fat, making them a heart-healthy choice.
Frequently Asked Questions (FAQ)
Can I freeze these muffins? Yes, these muffins freeze well. Just place them in an airtight container or freezer bag, and they can be stored for up to three months.
Can I use gluten-free flour? Absolutely! Just replace the all-purpose and whole wheat flour with your favorite gluten-free blend.
Conclusion
These Zucchini Carrot Oatmeal Muffins are a delightful and healthy treat that your whole family will enjoy. I invite you to try them and let me know how they turn out. Feel free to share your experiences and any variations you make. Happy baking!
