Zucchini Carrot Muffins with Oats

Name: Zucchini Carrot Muffins with Oats
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup grated zucchini; 1 cup grated carrot; 1 cup rolled oats; 1 ½ cups whole wheat flour; ½ cup brown sugar; ¼ cup honey or maple syrup; 2 large eggs; ½ cup unsweetened applesauce; 1 teaspoon baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon cinnamon

Highlighted under: Whisked Delight Recipes

I love starting my mornings with these Zucchini Carrot Muffins with Oats. They’re moist, delicious, and packed with healthy ingredients that keep me energized throughout the day. The combination of zucchini and carrot adds a subtle sweetness, while the oats give them a satisfying texture. I often make a batch on Sundays to enjoy during the week. Trust me, you’ll want these muffins in your breakfast rotation—they’re easy to whip up and perfect for busy days!

Created by

Marco

Last updated on 2026-01-30T19:06:28.020Z

When I first decided to bake Zucchini Carrot Muffins, I had my doubts about combining vegetables in a sweet treat. However, the results were outstanding! After experimenting with different ratios, I found that using equal parts grated zucchini and carrot gives the perfect balance of moisture and flavor. Plus, adding oats not only enhances the texture but also boosts the nutritional value, making these muffins a wholesome option.

During my baking adventures, I discovered that letting the batter sit for a few minutes before scooping it into the muffin tray allows the oats to absorb some moisture. This results in a softer muffin that is absolutely delightful. I highly recommend trying these muffins as a nutritious breakfast or snack—they've quickly become a family favorite!

Why You'll Love These Muffins
Bursting with fresh flavors from zucchini and carrot
Wholesome oats make them hearty and filling
Perfect for breakfast or as a portable snack
Great way to sneak in veggies for kids (and adults!)

The Importance of Ingredients

Using fresh zucchini and carrots is essential for achieving the moist texture that makes these muffins so delightful. I recommend grating the vegetables just before you mix them into the batter to maximize their natural moisture. If you can’t find fresh zucchini, you can use frozen, but be sure to thaw and drain any excess water first to avoid soggy muffins.

The role of oats in this recipe should not be underestimated. Not only do they add a hearty texture, but they also help to absorb moisture from the other ingredients, which prevents the muffins from becoming too wet. For a gluten-free option, you can easily substitute the whole wheat flour with almond or oat flour while keeping the rolled oats intact.

Mastering the Baking Process

Proper mixing techniques can make a significant difference in the outcome of your muffins. When combining the wet and dry ingredients, be careful not to overmix. Stir just until the mixture is combined; it’s okay if you see a few flour streaks. Overmixing can lead to denser muffins rather than the light, fluffy texture you're aiming for.

Baking times can vary slightly depending on your oven and the size of your muffin tin. I suggest checking for doneness a minute or two early, especially if you’re using a smaller tin. The muffins should be golden brown around the edges, and a toothpick should come out clean or with only a few moist crumbs clinging to it when inserted into the center.

Ingredients

Muffin Ingredients

1 cup grated zucchini
1 cup grated carrot
1 cup rolled oats
1 ½ cups whole wheat flour
½ cup brown sugar
¼ cup honey or maple syrup
2 large eggs
½ cup unsweetened applesauce
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon

Make sure to measure the ingredients accurately for the best results.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

Mix the Wet Ingredients

In a large bowl, whisk together the eggs, brown sugar, honey (or maple syrup), and applesauce until smooth.

Combine Dry Ingredients

In another bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, and cinnamon.

Combine Mixtures

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Fold in the grated zucchini and carrot.

Fill the Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Enjoy

Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Enjoy your fresh and healthy muffins!

Pro Tips

For added flavor, consider mixing in nuts or chocolate chips. These muffins freeze well, so make extra for an easy snack later!

Storage and Freezing

These muffins store beautifully. After baking, allow them to cool completely, then transfer them to an airtight container. They can be kept at room temperature for about 2 days or in the refrigerator for up to a week. For longer storage, I recommend freezing them. Just place them in a freezer-safe bag or container after cooling, and they’ll last up to 3 months.

To reheat, simply pop a muffin in the microwave for about 20-30 seconds if you're thawing from frozen. If you prefer them crisp on the outside, place them in a toaster oven at 350°F (175°C) for around 5-7 minutes. They’ll taste just as good as fresh!

Making Variations

Feel free to customize these muffins further! You can fold in a half-cup of chopped nuts for added crunch or toss in some mini chocolate chips for a sweet twist. Dried fruit like raisins or cranberries can also be a pleasant addition, complementing the flavors of zucchini and carrot nicely.

For a spicier kick, try adding a pinch of nutmeg or ginger to the dry ingredients. This complements the cinnamon beautifully and elevates the overall flavor profile. A dash of vanilla extract mixed into the wet ingredients can also enhance the sweetness and aroma of your muffins.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute the whole wheat flour with gluten-free flour. Adjust the liquid if necessary.

→ How long do these muffins last?

Stored in an airtight container, they can last up to 5 days at room temperature or 3 months in the freezer.

→ Can I use other vegetables?

Absolutely! You can experiment with other vegetables like shredded apple or pumpkin for a unique twist.

→ What can I replace brown sugar with?

You can use coconut sugar or an equivalent sweetener to keep it refined sugar-free.