Description
A moist, wholesome breakfast muffin made with zucchini, carrots, rolled oats, and warming spices. These tender, fiber-rich muffins are a healthy way to enjoy natural sweetness and hidden veggies in every bite. Ideal for quick breakfasts or on-the-go snacks.
Ingredients
2 cups all-purpose flour
3/4 cup unsweetened applesauce (or vegetable oil for richness)
1 cup packed brown sugar
1 teaspoon baking soda
2 large eggs
2 teaspoons ground cinnamon
1 1/2 cups grated zucchini (about 1 medium zucchini)
1 cup grated carrots (about 2–3 medium carrots)
1/2 cup whole milk
1 1/2 cups rolled oats
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Shred zucchini and carrots using a fine grater. Squeeze out excess moisture with a clean kitchen towel.
In a large bowl, mix flour, baking soda, cinnamon, and 1 1/2 cups rolled oats.
In another bowl, whisk eggs, add brown sugar, and blend until smooth. Mix in applesauce and milk until combined.
Gradually add dry ingredients to wet, folding in zucchini and carrot until just incorporated (do not overmix).
Divide batter among prepared cups, filling each about 3/4 full.
Bake 20-25 minutes until a toothpick inserted in centers comes out clean and tops are golden. Let cool slightly before removing.
Notes
Grating zucchini and carrots evenly ensures even texture.
For best results, use ripe bananas as an alternative to applesauce for added moisture.
Muffins freeze well in airtight bags for up to 3 months.
Drain zucchini well to avoid a soggy center.
Top with additional oats or cinnamon before baking for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg