It feels like I have made these carrot-zucchini muffins a million times. So many times that the recipe looks like this…
Which is one of the most important reasons I need to share these with you today. I gotta get the recipe in a more permanent place. For a while I was making them once a week at least…my kids loved them, I love them, even the husband enjoyed them, which is how that little scrap of paper came to be. We are clearly obsessed with the carrot-zucchini muffin and think you will be too.
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What makes these carrot zucchini muffins so good?
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 oatmeal, so they are filling, there are two kinds of vegetables, so that’s great. They are inherently non-dairy. And can be eaten on the go.
How do you make carrot zucchini muffins?
The only item that you might not already have in your pantry is whole wheat flour. It’s something that I recommend you keep around. I substitute it for part of the all purpose flour in many of my recipes (like cottage cheese pancakes, regular pancakes, even brownies, and certainly many muffins). I like using it for the slightly earthy flavor it adds (just slightly, don’t worry) and because it has more fiber and other nutrients than all-purpose flour.
Tips and Tricks:
- These muffins will stick if you don’t spray your muffin tin well. So spray it generously. I have not been successful using paper liners.
- You can play with the ratios of flour in this recipe as long as it adds up to 3 cups total of oats, and flour. When nursing, I like to up the oats and substitute oat flour for some of the all purpose flour.
- Scoop these into the muffin tins with a large cookie scoop. This is a good trick anytime you are filling muffin tins.
- Make these into mini carrot-zucchini bites, using a mini muffin tin. Just be sure to spray them tin really well with baking spray.
- These freeze REALLY well. Let cool and store in freezer zip-top bags or in tupperware for easy access. To defrost, let sit out at room temp for about 30 minutes or zap in microwave for 10-15 seconds.
- You can substitute vegetable oil for the coconut oil if you would like. Use the same amount.
Looking for other great make ahead breakfast ideas? Check out these other simple recipes:
Simple One Bowl Carrot Zucchini Muffin
- Cookie Scoop
- 3/4 cup old fashioned oats
- 1 cup all purpose flour
- 1 1/4 cup whole wheat flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs slightly beaten
- 3/4 cup coconut oil
- 1/2 cup water or coconut milk or almond milk
- 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 20 minutes
- Let cool in a muffin tin about 10 minutes and then move to a cool rack to cool the rest of the way.
Want to make these now? Are you missing some ingredients? Amazon Now can get them to you in a few hours, Instacart can get them to you today. Or add them to your Peapod grocery list and don’t be stuck without them again!