Go Back

Zucchini Carrot Oatmeal Muffins

Zucchini carrot oatmeal muffins with a hearty, golden-domed top and visible shreds of carrot and zucchini in every bite. Stir-wet-into-dry batter bakes until the oats are studded throughout for wholesome breakfast muffin texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
wet ingredients
  • 2 eggs
  • 0.33 cup maple syrup Use maple syrup or honey.
  • 0.33 cup honey Use honey or maple syrup.
  • 0.33 cup coconut oil Melted.
  • 0.5 cup plain yogurt
  • 1 tsp vanilla extract
veggies and mix-ins
  • 1 cup zucchini Grated and squeezed dry.
  • 0.75 cup carrots Grated.
  • 0.5 cup raisins Optional; or use chopped walnuts.
  • 0.5 cup walnuts Optional; or use raisins, chopped.

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners. Set up the tin so the batter can be portioned right after mixing.
Mix dry and wet
  1. Combine all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl. Stir until evenly blended.
  2. Whisk eggs, maple syrup or honey, melted coconut oil, plain yogurt, and vanilla extract in a separate bowl until smooth. The mixture should look glossy and uniform.
  3. Stir wet ingredients into the dry ingredients until just combined. Stop as soon as no dry streaks remain to keep the muffins tender.
Fold in vegetables and bake
  1. Fold in grated zucchini, grated carrots, and raisins or walnuts if using. You should see visible flecks throughout the batter.
  2. Divide batter evenly among the muffin cups, filling each about ¾ full. Tap the pan lightly so batter settles and the tops look level.
  3. Bake at 375°F for 20–22 minutes, until tops are golden and a toothpick comes out clean. The domes should spring back slightly when pressed.
  4. Cool in the pan for 5 minutes before transferring to a wire rack. Let them set so the texture holds together when warm.

Notes

For the best moist crumb, squeeze grated zucchini thoroughly before folding it in so the batter doesn’t turn watery. Store muffins in an airtight container in the fridge for up to 4 days; rewarm 10–15 seconds in the microwave if you like. Freeze for up to 2 months—thaw overnight in the fridge. To make them dairy-free, substitute the plain yogurt with an equal amount of plain dairy-free yogurt.