Zucchini Carrot Muffins with Oats

Name: Zucchini Carrot Muffins with Oats
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 1 cup grated zucchini; 1 cup grated carrots; 1 cup rolled oats; 1 cup all-purpose flour; 1/2 cup brown sugar; 1/2 cup Greek yogurt; 2 large eggs; 1/4 cup vegetable oil; 1 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 1/2 tsp salt

Highlighted under: Simple Everyday Cooking

I love starting my day with wholesome, delicious muffins, and these Zucchini Carrot Muffins with Oats are among my favorites. The combination of zucchini and carrots not only adds a delightful moistness but also packs in vitamins and minerals. With the addition of oats, these muffins become even more nutritious and filling. Each bite is a perfect balance of flavors and textures, making breakfast feel indulgent yet healthy. Trust me, once you try these, they'll become a go-to recipe in your kitchen!

Created by

Emily

Last updated on 2026-01-30T20:50:27.867Z

When I first experimented with these Zucchini Carrot Muffins, I was amazed at how well the flavors blended. The earthy sweetness from the carrots combined with the mildness of zucchini creates an unexpected harmony. I discovered that grating the vegetables finely helped to incorporate them seamlessly into the batter, ensuring a tender and moist muffin every time.

One tip I found invaluable is to let the batter rest for a few minutes before scooping it into muffin tins. This not only lets the oats absorb some of the moisture but also contributes to a better texture in the baked muffin. I promise, these muffins will disappear quickly!

Why You'll Love These Muffins
Healthful ingredients that keep you energized throughout the day
Naturally sweet and moist texture without added sugars
Great for breakfast, snacks or a healthy dessert option

The Role of Ingredients

The combination of grated zucchini and carrots is essential for achieving the moist texture that makes these muffins so delightful. Zucchini not only hydrates the batter but also contributes subtle sweetness, allowing you to cut back on added sugars. Carrots provide a hint of natural sweetness and a vibrant orange color, which can brighten your breakfast table. Don't forget to squeeze out excess moisture from the zucchini if it's particularly watery, as this will help prevent overly dense muffins.

Using rolled oats in this recipe serves multiple purposes. They add a chewy texture, making each bite interesting, while also contributing dietary fiber, which helps to keep you satiated longer. If you only have quick oats on hand, you can substitute them, but expect a different texture which may be less hearty. For a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free flour blend, ensuring to adjust the baking time if the muffins appear undercooked.

Baking Tips for Success

When mixing the wet and dry ingredients, it's crucial not to overmix the batter. Overmixing can lead to tough muffins due to gluten development, so stir until just combined. The batter should look slightly lumpy, which is a great sign that you're on the right track! Additionally, make sure to use room temperature eggs and yogurt for better incorporation; they blend more smoothly, resulting in a uniform texture.

Keep an eye on your muffins as they bake. A good indicator of doneness is the aroma that fills your kitchen; typically, the scent of baked cinnamon and sweet veggies permeates around the 20-minute mark. For a perfect finish, look for lightly golden tops and gently press the center to see if it springs back. If it doesn't, give them another couple of minutes. Remember that muffins can continue to cook a bit after being removed from the oven due to residual heat.

Ingredients

Muffin Batter

1 cup grated zucchini
1 cup grated carrots
1 cup rolled oats
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup Greek yogurt
2 large eggs
1/4 cup vegetable oil
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt

Mix these wholesome ingredients together to create a nourishing batter.

Instructions

Steps to Make Zucchini Carrot Muffins

Prepare the Oven and Muffin Tin

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

Combine Dry Ingredients

In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.

Mix Wet Ingredients

In another bowl, beat the eggs, then mix in the Greek yogurt, brown sugar, and oil until well combined.

Combine Everything

Stir the wet ingredients into the dry ingredients until just combined. Gently fold in the grated zucchini and carrots.

Fill the Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

Bake

Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy these muffins warm or store them for later!

Pro Tips

For extra flavor, consider adding nuts or chocolate chips to the batter before baking.

Storage and Reheating Tips

These muffins can be stored in an airtight container at room temperature for up to three days. For longer storage, consider freezing them. Simply wrap each muffin in plastic wrap or foil, place them in a freezer bag, and they can last for up to three months. Thaw them overnight in the refrigerator or pop them in the microwave for 30 seconds for a quick snack.

When reheating muffins, I like to use a toaster oven for a few minutes. This restores their slight crispness without making them soggy, which can happen in the microwave. If you're enjoying them fresh from the oven, allow them to cool for at least five minutes; this helps set the structure and prevents burning your tongue on the molten center.

Serving Suggestions

These Zucchini Carrot Muffins are wonderfully versatile and can be enjoyed in numerous ways. For breakfast, you could slice them in half and spread a thin layer of cream cheese or almond butter for a protein boost. They also make for a great snack paired with a piece of fruit for a clean, quick energy hit throughout the day.

If you want to elevate your muffins, consider serving them at brunch with a side of yogurt and honey drizzle. They can double as a dessert, too; a simple sprinkle of powdered sugar or a light glaze made from powdered sugar and milk can transform them into an indulgent treat. You might even think about adding nuts or chocolate chips for an unexpected twist in future batches.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a more wholesome option, but it might change the texture slightly.

→ How long can I store these muffins?

These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze the muffins?

Absolutely! These muffins freeze well. Just wrap them tightly in plastic wrap and store in a freezer bag for up to 3 months.

→ What can I substitute for eggs in this recipe?

You can use flax eggs or applesauce as a substitute for eggs if you're looking for a vegan option.