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Close up shot of Zucchini Carrot Oatmeal Muffins showing the moist crumb and oat texture

Zucchini Carrot Oatmeal Muffins

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5 from 8 reviews

Description

These nutrient-dense muffins combine finely grated zucchini and carrots with hearty rolled oats and a blend of flours for a perfectly balanced texture. Designed with a focus on moisture management and structural integrity, they offer a satisfyingly moist crumb and a warm cinnamon-spiced flavor profile.

Ingredients

  • 1 cup finely grated zucchini, squeezed dry
  • 1 cup finely grated carrots, squeezed dry
  • 1/2 cup rolled oats
  • 1 cup all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 large egg white
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup golden raisins (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with paper liners.
  2. Grate the zucchini and carrots finely, then use a clean kitchen towel to squeeze out excess surface water until they are damp but not dripping.
  3. In a large glass bowl, whisk together the rolled oats, all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, and salt.
  4. In a separate medium bowl, whisk the eggs and egg white until frothy, then slowly stream in the oil while whisking constantly to create an emulsion.
  5. Fold the squeezed zucchini and carrots into the wet egg and oil mixture.
  6. Create a well in the dry ingredients, pour in the wet mixture, and fold using a rubber spatula until no streaks of flour remain; gently fold in raisins if using.
  7. Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
  8. Bake for 20 minutes on the center rack, checking for doneness with a toothpick and ensuring the tops spring back when touched.
  9. Allow muffins to rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

To ensure a consistent rise, make sure your baking powder is fresh and avoid over-mixing the batter once the wet and dry ingredients are combined. Squeezing the vegetables effectively is the most important step to prevent a gummy texture, as excess water can weigh down the crumb during baking.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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Find it online: https://meltcake.com/zucchini-carrot-oatmeal-muffins/