Go Back
Zucchini Carrot Oatmeal Muffins — Make-Ahead Breakfast for Busy Mornings Pinterest recipe pin

Zucchini Carrot Oatmeal Muffins

Tender muffins made with grated zucchini, carrot, rolled oats, and yogurt for a moist, chewy breakfast or snack that holds up well in a lunchbox.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats old-fashioned
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine salt
  • 2 large eggs room temperature
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup neutral oil canola or vegetable
  • 1/2 cup plain yogurt whole-milk or 2%
  • 1/3 cup milk plus 1 tablespoon optional
  • 1 teaspoon vanilla extract
  • 1 medium zucchini grated and well-drained (about 1 to 1 1/4 cups)
  • 1 medium carrot grated and well-drained (about 3/4 to 1 cup)
  • 1/2 cup chopped walnuts or 1/2 cup raisins optional
Optional topping
  • 1 tablespoon turbinado sugar or extra oats optional

Equipment

  • 1 12-cup muffin tin
  • 1 Box grater or food processor with shredding disc
  • 1 Mixing bowls (medium and large)
  • 1 Clean kitchen towel or cheesecloth for squeezing vegetables

Method
 

Prep and dry mix
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners or spray with nonstick spray; in a medium bowl whisk together oats, flour, baking powder, baking soda, cinnamon, and salt.
Wet ingredients
  1. In a large bowl whisk eggs, brown sugar, granulated sugar, oil, yogurt, milk, and vanilla until smooth and glossy.
Vegetables
  1. Grate the zucchini and carrot, place in a clean kitchen towel, and squeeze firmly over the sink until most moisture is removed; measure about 1 to 1 1/4 cups combined before adding.
Combine and bake
  1. Stir the drained vegetables into the wet mixture, fold in the dry ingredients until just combined, add optional mix-ins if using, and divide batter evenly among the 12 muffin cups.
  2. Bake at 375°F for 18–22 minutes until tops are golden and a toothpick shows moist crumbs but no raw batter; cool in the tin 5 minutes, then transfer to a rack.

Notes

Drain shredded zucchini and carrot well to prevent soggy centers. If muffins brown on top but are underdone, lower oven to 350°F and bake a few minutes longer while covering loosely with foil if necessary. To freeze, wrap cooled muffins individually and store up to 3 months; reheat from frozen at 300°F for 8–10 minutes.