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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


  • 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.


  • 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!


Calories: 300kcal
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