Description

Looking for quick breakfast ideas or a healthy snack that’s also packed with flavor? These Zucchini Carrot Oatmeal Muffins are soft, satisfying, and naturally sweetened. With every bite, you’ll taste the warmth of cinnamon and nutmeg, the heartiness of oats, and the tender bite of fresh zucchini and carrot. This easy recipe brings together wholesome ingredients to create food ideas that are perfect for meal prep, lunchboxes, or an afternoon treat. Whether you’re planning a casual brunch or need a reliable breakfast-to-go, these muffins fit right in. They’re freezer-friendly, kid-approved, and a great way to sneak in veggies without anyone noticing.

Ingredients

1 cup rolled oats

1 cup grated zucchini (squeeze excess moisture)

1 cup grated carrots

1 cup whole wheat flour

1/2 cup maple syrup or honey

2 large eggs

1/3 cup coconut oil (or neutral oil)

1/2 cup unsweetened applesauce

1 tsp vanilla extract

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/3 cup chopped walnuts or pecans (optional)

1/4 cup raisins or mini chocolate chips (optional)

Instructions

Preheat oven to 350°F (175°C) and line a muffin pan with liners.
Grate zucchini and carrots, squeeze out excess water from zucchini.
In a large bowl, whisk together eggs, maple syrup, applesauce, coconut oil, and vanilla.
In a separate bowl, mix oats, flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
Combine wet and dry ingredients gently until just mixed.
Stir in grated zucchini, carrots, and any optional add-ins.
Divide batter evenly into the muffin liners.
Bake for 20–24 minutes or until a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Breakfast