Description
These healthy muffins are packed with shredded zucchini, carrots, oats, and warm spices. Naturally sweetened with honey or maple syrup, they make a nutritious and delicious treat for any time of the day!
Ingredients
Units
Scale
- 1 cup shredded zucchini (lightly squeezed to remove excess moisture)
- 1 cup shredded carrots
- 1 1/4 cups rolled oats
- 1 1/4 cups all-purpose flour (or whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg (optional)
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1/2 cup unsweetened applesauce (or mashed banana)
- 1/3 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or raisins (optional)
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with liners or grease with nonstick spray.
2. Mix Dry Ingredients
- In a large bowl, whisk together oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix Wet Ingredients
- In another bowl, whisk together eggs, honey (or maple syrup), applesauce, oil, and vanilla extract until smooth.
4. Combine & Fold in Veggies
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Fold in the shredded zucchini and carrots (and walnuts or raisins, if using).
5. Bake the Muffins
- Divide the batter evenly into the muffin cups, filling about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool & Enjoy!
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store in an airtight container for up to 4 days.
Notes
- For a gluten-free version, use oat flour or a gluten-free flour blend.
- Make it vegan by replacing eggs with flax eggs (2 tbsp flaxseed + 5 tbsp water).
- Add chocolate chips or coconut flakes for a fun twist!