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Zucchini Carrot Oatmeal Muffins

Zucchini carrot oatmeal muffins with hearty rolled oats and visible shreds of carrot and zucchini in every golden-domed bite. Baked until tops are browned and a toothpick comes out clean for a wholesome breakfast muffin texture you can meal prep.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
wet ingredients
  • 2 eggs
  • 0.333 cup maple syrup or honey
  • 0.333 cup coconut oil
  • 0.5 cup plain yogurt
  • 1 tsp vanilla extract
mix-ins
  • 1 cup zucchini grated and squeezed dry
  • 0.75 cup carrots grated
  • 0.5 cup raisins or chopped walnuts optional

Equipment

  • 1 sheet pan

Method
 

Prep the oven and muffin tin
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners, so the muffins bake right away and keep their dome shape.
Mix dry ingredients
  1. Combine all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl until evenly speckled.
Mix wet ingredients
  1. Whisk eggs, maple syrup or honey, melted coconut oil, plain yogurt, and vanilla extract in a separate bowl until smooth.
Combine batter
  1. Stir the wet ingredients into the dry ingredients until just combined, then stop mixing as soon as there are no dry pockets for a tender crumb.
  2. Fold in zucchini, carrots, and raisins or chopped walnuts if using, distributing the visible shreds throughout the batter.
Bake
  1. Divide batter evenly among the muffin cups, filling each about ¾ full so the tops have room to rise.
  2. Bake at 375°F for 20–22 minutes, until the tops are golden and a toothpick comes out clean for a fully set center.
Cool and serve
  1. Cool in the pan for 5 minutes before transferring to a wire rack so the muffins firm up and release cleanly.

Notes

For best texture, squeeze the grated zucchini dry so the batter isn’t watery, which helps the muffins bake up with visible flecks and a firm crumb. Store airtight in the fridge for up to 4 days; freeze up to 2 months. To make them dairy-free, swap plain yogurt for a dairy-free plain yogurt that’s similar in thickness.