Simple One Bowl Zucchini Carrot Muffins

You guessed it, zucchini overload led me to this one bowl zucchini carrot muffin recipe. We grow a ton of zucchini's like my parents did before me and I'm always looking for new recipes to use it in. While we all love a simple zucchini pasta dish and I LOVE zucchini bread, as a mom of 3, I'm always looking for a portable snack that will fill the kiddo's bellies, yet easy to make.

Since we are always in need of easy breakfasts and snacks muffins and overnight oats are some of my favorite "go-tos". Along with the carrot zucchini oat muffins, I keep my freezer stocked with chai spice oatmeal muffins, carrot apple muffins, and my super popular All Bran muffins, while my fridge houses apple cinnamon and blueberry overnight oats.

And while I try to stick to recipes with 7 or less ingredients, don't be scared off by this recipe. I bet you have all of the things you need to make these muffins in your pantry or fridge right now! Go check, and then let's get baking!

Ingredients

• White whole wheat flour: While it might not be a pantry staple for you, it's a flour I would definitely recommend adding to your pantry. It can be easily substituted in many recipes for part or all of the all purpose flour (like in cottage cheese pancakes and chai spice muffins).  I like using it for the slightly earthy flavor it adds and the additional bit of fiber and other nutrients than regular all-purpose flour.
• Coconut oil: You can substitute vegetable oil for the coconut oil if you would like. Use the same amount.
• Milk: If you want to make these dairy free, you can use almond milk or soy milk in place of "regular" milk.

Step by Step Directions

Start by preheating the oven to 350 degrees and generously spraying a muffin tin with baking spray. I would not use paper muffin liners with this recipe.

Using a box grater or a food processor, grate the carrots and zucchini and set aside.

In a large mixing bow, mix together the dry ingredients (oats, both flours, sugar, baking soda, cinnamon and salt).

Once the dry ingredients have been whisked together, make a well in the center and then add in the eggs and melted coconut oil (you want it to be clear, not cloudy anymore).

Once the batter is mixed up, then add in the grated zucchini and grated carrots and stir gently until totally combined.

Portion the batter into the muffin tins and put into the 350 degree oven for 23-27 minutes.

You are looking for the top of the muffins to be golden brown and when you gently press on the center, there should be no indent left.

Let cool a few minutes in the muffin tin and then move to a cooling rack to cool completely.

Helpful Tips for Making Muffins

• These muffins will stick if you don’t spray your muffin tin well.  Spray it generously with baking spray. I do not suggest using paper liners, trust me on this one!
• Scoop these into the muffin tins with a large cookie scoop.  This is a good trick anytime you are filling muffin tins.
• This is a thick batter, and depending on the oats, sometimes needs a little bit extra liquid to be mixable. Don't hesitate to add in a few extra tablespoons of milk or water as you are mixing if it seems too thick. Start with less and add as you need to.
• Let them cool before eating. You want the insides to set up while they cool.

Storage Tips

How to store: These are a moist and fluffy muffin, so I only store them on my counter (in an airtight container for a day or two at the most). Typically we eat a few the day they are baked and then move straight to freezing them.

How to freeze: These muffins freeze GREAT! Once cool, put them in a zip top bag, label and lay flat to freeze. When you are ready to serve, you can leave them out on the counter to thaw for 45-60 minutes OR pop them into the microwave for 15-20 seconds. Then enjoy a veggie filled snack on the go.

Variations

• Mini Muffins: If you have toddlers running around your house, grab your mini muffin pan, spray it liberally with baking spray and make mini carrot zucchini oat muffins. Same recipe, just use a cookie scoop to portion and reduce the cooking time by about 10 minutes.
• Add Nuts: For added crunch a bit more protein, add about ½ cup of chopped nuts (walnuts or pecans work well). Fold them gently into the batter once it's mixed.
• Add Chocolate chips: Mini or regular sized chips will work well.
• Add Raisins: Either regular raisins or white raisins
• Gluten Free: Do a direction 1:1 substitution with your favorite gluten free flour. I like the King Arthur brand measure for measure flour.

Other Ideas to Use Zucchini

📖 Recipe

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