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Carrot Oatmeal Muffins

Delightful and nutritious muffins featuring shredded carrots and zucchini, combining the comfort of home with healthy ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup milk (dairy or nut milk) Almond milk is a good choice.
  • 1/4 cup vegetable oil Or melted coconut oil for a tropical hint.
  • 2 eggs eggs Room temperature for better binding.
Dry Ingredients
  • 1 cup rolled oats Old-fashioned for a heartier texture.
  • 1 cup flour Whole wheat offers a nuttier flavor.
  • 1/2 cup sugar Honey can be used as an alternative.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon Add a pinch of nutmeg for extra spice.
  • 1/2 teaspoon salt
Vegetables
  • 1 cup grated carrots Fresh and organic for the best flavor.
  • 1 cup grated zucchini Wring out excess moisture before use.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, combine the grated carrots and zucchini.
Dry Mix
  1. In another bowl, whisk together the oats, flour, sugar, baking soda, baking powder, cinnamon, and salt.
Wet Mix
  1. In a separate bowl, mix the milk, oil, and eggs until combined.
Combine
  1. Pour the wet ingredients into the dry ingredients and stir until just combined.
  2. Gently fold in the grated carrots and zucchini using a spatula.
  3. Fill the muffin tin with the batter, about ¾ full.
Baking
  1. Bake for 20 to 25 minutes or until a toothpick comes out clean.
  2. Cool in the tin for about 5 minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container in the fridge for up to a week, or freeze for up to three months. Allow to cool completely before freezing.