Looking for a muffin that’s hearty, healthy, and full of flavor? These Zucchini Carrot Oatmeal Muffins are the perfect way to sneak in some veggies while enjoying a sweet, satisfying snack or breakfast. Soft, moist, and spiced just right with cinnamon and nutmeg, these muffins are a delightful balance between nutritious and delicious. Whether you’re baking for picky eaters or prepping for the week, this recipe is a guaranteed crowd-pleaser.
It all started on a rainy Sunday morning when I was looking to use up a couple of zucchinis sitting in the fridge. I had no grand plan—just a craving for something cozy and homemade. I whipped up these muffins, not expecting much. But the moment my husband took his first bite, his eyes lit up. “Are there vegetables in this?!” he asked, completely shocked. Since then, these muffins have become a weekend ritual. Even our toddler loves them, which—if you’re a parent, you know—is a total win. Now, anytime the smell of cinnamon and oats wafts through the house, my little one yells, “Muffin time!”
🥕 Why These Zucchini Carrot Oatmeal Muffins Are a Must-Bake
-
Veggie-packed goodness: A full cup each of shredded zucchini and carrot adds fiber, moisture, and subtle natural sweetness.
-
Perfectly spiced: Warm hints of cinnamon and nutmeg give these muffins that classic cozy flavor.
-
Great texture: Rolled oats add a soft, chewy bite that complements the tender crumb.
-
Flexible ingredients: Easily swap out milk for a dairy-free option or toss in extras like walnuts or raisins.
-
Kid-approved: These muffins are a sneaky way to get kids (and grown-ups!) to enjoy more veggies.
🛒 Ingredients (Makes 12 Muffins)
-
120g (1 cup) all-purpose flour
-
90g (1 cup) rolled oats
-
1 tsp baking powder
-
1 tsp baking soda
-
1 tsp ground cinnamon
-
½ tsp ground nutmeg
-
½ tsp salt
-
120ml (½ cup) vegetable oil
-
100g (½ cup) packed brown sugar
-
2 large eggs
-
1 tsp vanilla extract
-
130g (1 cup) grated zucchini, moisture squeezed out
-
110g (1 cup) grated carrot
-
60ml (¼ cup) milk (regular or plant-based)
👩🍳 Directions
-
Preheat the Oven
Set your oven to 175°C (350°F). Prep a muffin tin by lining it with paper cups or greasing each well thoroughly. -
Prepare the Dry Ingredients
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until everything is well distributed. -
Blend the Wet Ingredients
In a separate bowl, whisk together the oil, brown sugar, eggs, and vanilla extract until smooth and slightly thickened. -
Mix it All Together
Gently stir the wet ingredients into the bowl of dry ingredients. Mix until just combined—don’t overmix, or the muffins may turn dense. -
Fold in the Veggies
Add the grated zucchini and carrot, then pour in the milk. Stir just enough to evenly distribute everything. -
Fill the Muffin Tin
Evenly scoop the batter into the muffin cups, filling each about ¾ full. -
Bake
Bake for 20 to 25 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean. -
Cool Down
Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
📝 Notes
-
Moisture Matters: Be sure to squeeze out any extra water from the grated zucchini to avoid soggy muffins.
-
Customize It: Toss in a handful of chopped walnuts, raisins, or even dark chocolate chips for a tasty twist.
-
Make-Ahead Friendly: Store in an airtight container for up to 3 days, or freeze for up to 3 months. Just pop one in the microwave for 20 seconds to revive its fresh-from-the-oven magic.
-
Healthy Swaps: Want to go a little lighter? Try using applesauce instead of oil or swapping in whole wheat flour for half of the all-purpose.