These are carrot zucchini muffins that must be on repeat all year long. They are the muffins that you feel good serving your family, but also serve as a GREAT mid-afternoon snack for you. Carrots, zucchini and oats contribute to this feel good, one bowl muffin recipe!
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Why you need to these healthy muffins ASAP!
Well, let’s start with the name, carrot zucchini muffin. Sounds healthy right? Mom wins! Sounds like it could be a dessert, right? Kids wins! Are they colorful? Yep! Super simple to make? Most definitely!
But, most importantly they are delicious. We eat them for snacks, we eat them for breakfast, we keep them in the freezer and warm them up on demand. These muffins contain rolled oats, so they are filling, and there are two kinds of vegetables!
- 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.
How do you make carrot zucchini muffins?
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.
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.
Then portion 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.
Yes! Absolutely make these muffins when you have time and then freeze them. These freeze REALLY well. Let them cool completely and then store them in freezer zip-top bags for easy access. To defrost, let sit out at room temp for about 30 minutes or zap in microwave for 10-15 seconds.
Sorry to say, but I would advise against it. The pre-shredded carrots tend to have much less flavor. You need the moisture and sweetness from the fresh carrots to really help boost the flavor and texture in this recipe. It really takes no time to grate them by hand and you'll be glad you did!
Yes, Zucchini carrot muffins are inherently dairy free and nut free, making them a friendly option for those with food allergies. For my kosher keeping community members, these muffins make a great parve option to go in meat lunches, or to serve as an afterschool snack!
A Few More Helpful Tips:
- These muffins will stick if you don’t spray your muffin tin well. So spray it generously. I do not suggest using paper liners. I know I already mentioned this, but seriously, 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 almond milk or water as you are mixing if it seems too thick. Start with less and add as you need to.
Looking for other simple make-ahead breakfast ideas? Check out these easy recipes:
When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!
Simple One Bowl Carrot Zucchini Muffin
- ¾ cup old fashioned oats
- 1 cup all purpose flour
- 1 cup whole wheat flour
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ tablespoon cinnamon
- 3 eggs, slightly beaten
- ¾ cup coconut oil (melted)
- ½ cup almond milk (can also substitute soy milk or water)
- 1 cup grated zucchini (from 1-2 smallish zucchini)
- 1 cup grated carrots (from 2-3 carrots)
- Preheat oven to 350 degrees and spray muffin tins with baking spray.
- Grate zucchini and carrots and set aside.
- In a large mixing bowl, mix together dry ingredients (oats, flours, sugar, baking powder, cinnamon and salt). Make a well in the center of the dry ingredients and add the eggs, oil and water. Mix until a batter forms (just until the flour is incorporated), being careful not to over mix.
- Add in the grated carrots and zucchini and stir until combined well with the batter.
- Scoop into muffin tins, put into oven and bake at 350 degrees for about 23-27 minutes.
- Let cool in a muffin tin about 10 minutes and then move to a cooling rack to cool completely.
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