Description
These Zucchini Carrot Oatmeal Muffins are a delightful and healthy treat that combine the goodness of vegetables with the comfort of a muffin. Perfect for breakfast or a snack!
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup grated carrot
- 1.5 cups rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it or lining with paper liners.
- In a large bowl, combine the grated zucchini, grated carrot, oats, flour, brown sugar, honey (or maple syrup), oil, and eggs.
- Add baking soda, baking powder, cinnamon, and salt to the mixture, stirring until just combined.
- Pour the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider adding nuts or chocolate chips to the batter.
- These muffins can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg