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Zucchini Carrot Oatmeal Muffins

Zucchini carrot oatmeal muffins with hearty, golden-domed tops and visible shreds of carrot and zucchini throughout. Rolled oats stud the surface for a wholesome oat muffin texture that’s great for meal prep.
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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
  • 0.333 cup maple syrup or honey
  • 0.333 cup coconut oil, melted
  • 0.5 cup plain yogurt
  • 1 tsp vanilla extract
Vegetable mix and add-ins
  • 1 cup zucchini, grated and squeezed dry
  • 0.75 cup carrots, grated
  • 0.5 cup raisins or chopped walnuts (optional)

Equipment

  • 1 sheet pan

Method
 

Prep oven and mix dry ingredients
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners.
  2. Combine all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl until evenly distributed.
Mix wet ingredients and form batter
  1. Whisk eggs, maple syrup or honey, melted coconut oil, plain yogurt, and vanilla extract in a separate bowl until smooth.
  2. Stir the wet ingredients into the dry ingredients just until no dry streaks remain.
  3. Fold in grated zucchini, grated carrots, and raisins or chopped walnuts if using, mixing gently so the batter stays thick.
Bake and cool
  1. Divide batter evenly among the muffin cups, filling each about ¾ full so they dome evenly.
  2. Bake for 20–22 minutes at 375°F until tops are golden and a toothpick comes out clean.
  3. Cool in the pan for 5 minutes, then transfer muffins to a wire rack to finish cooling.

Notes

Pro tip: squeeze grated zucchini well so the muffins bake up firm instead of gummy. Store airtight at room temperature up to 2 days or in the fridge up to 5 days; freeze up to 2 months (wrap individually). For a lower-sugar option, swap maple syrup/honey with an equal amount of unsweetened applesauce or a 1:1 baking sweetener.