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ZUCCHINI CARROT OATMEAL MUFFINS

Here come Zucchini carrot oatmeal muffins. A perfect blend of whole wheat and golden raisins. The invention of this recipe is only for my 5 years old daughter, who was needed to increase fiber intake.
4.34 from 3 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 300kcal

Ingredients

  • 1/2 cup rolled oats;
  • 1 cup flour;
  • 1 1/2 cups wheat flour;
  • 1 1/2 cups sugar;
  • 1 tbsp baking powder;
  • 1 1/2 tsp cinnamon;
  • 1 tsp salt;
  • 3 eggs;
  • 1 egg white;
  • 3/4 cup vegetable oil;
  • 1 cup grated zucchini;
  • 1 cup grated carrot;
  • 3/4 cup golden raisins.

Instructions

  • Preheat the oven to 350°F. Grease the muffin pan with cooking spray or line with paper liners.
  • Add eggs and egg white to a bowl. Beat using a whisk until smooth. Pour vegetable oil t the beaten eggs and whisk until combined.
  • Then, add grated zucchini, grated carrot, and raisins. Mix until combined.
    *If grated zucchini or grated carrot is very wet, squeeze out the excess moisture. Set aside.
  • Add rolled oats, flour, wheat flour, sugar, baking powder, cinnamon, and salt to the large bowl. Stir. Add the wet ingredients. Mix until combined.
  • Scoop the batter into the prepared muffin pan. Fill each liner about ¾ full.
  • Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool completely in the muffin pan at room temperature. Then remove the zucchini carrot muffins from the pan. Enjoy!

Nutrition

Calories: 300kcal
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