Simple Carrot Zucchini Muffins

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!

Old Fashion Oats Flour Whole Wheat Flour Granulated Sugar Baking Powder Cinnamon | Eggs Coconut Oil Almond Milk Grated Zucchini Grated Carrots


Preheat oven to 350 degrees and spray muffin tins with baking spray. Grate zucchini and carrots and set aside.

Step 1

In a large mixing bowl, mix together the dry ingredients.  Form a well in the middle and add in the eggs, oil and water. Mix until a batter forms.

Step 2

Add in the grated carrots and zucchini and stir until combined well with the batter.

Step 3

Scoop into muffin tins, put into oven and bake at 350 degrees for about 23-27 minutes.

Step 4

Let cool in a muffin tin about 10 minutes and then move to a cooling rack to cool completely.

Step 5

These muffins freeze really well, keep in the freezer up to 3 months in an airtight container.  When you are ready to eat, either defrost on the counter or microwave in a paper towel 15-20 seconds.

Quick Tip