Simple One Bowl Zucchini Carrot Muffins

three muffins stacked on top of each other

5 from 1 vote

Simple One Bowl Zucchini Carrot Muffins

Looking for a healthy and tasty snack for your kiddos (and yourself)? These Zucchini Carrot Muffins are just the ticket! The muffins are packed with veggies, subtly sweet, and super moist. Perfect for breakfast on the go, lunchbox treats, or an after-school snack. They're soooo easy to make and a great way to sneak some extra veggies into your family’s diet! Just mix up the batter, fold in the shredded zucchini and carrots, and pop them in the oven.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 141kcal

Author: Marni Katz

Equipment

Ingredients

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 milk (can also substitute almond or soy milk)
1 cup grated zucchini (from 1-2 smallish zucchini)
1 cup grated carrots (from 2-3 carrots)

Instructions

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.

Notes

If the batter seems too thick, you can add water or almond milk a few tablespoons at a time until the batter loosens up.
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.

Nutrition