ZUCCHINI CARROT OATMEAL MUFFINS Recipes

Want something healthy for breakfast, that is satisfying and wholesome and also really delicious? These Zucchini Carrot Oatmeal Muffins, made with whole wheat and golden raisins, are the perfect option!

*This post has been updated from 2013

Remember a few weeks ago when my son was asking me to make him some muffins, and I was too, well, LAZY? I made him cranberry pancakes instead and it satisfied him, but darn it if he wasn’t still asking for muffins.

Recently my five year old daughter was needed to increase her fiber intake. Ahem. So I decided to make some muffins, and to make them super healthy. I thought they would hate them but they LOVED them! They each had two for breakfast and asked for them the next day. (Despite my daughter catching me dumping shredded carrot in the bowl – “Mom, are those CARROTS???”).

Ingredients

• 1/2 cup rolled oats
• 1 cup all-purpose flour
• 1 1/2 cups whole wheat flour
• 1 1/2 cups sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 large eggs + 1 large egg white
• 3/4 cup oil
• 1 cup grated zucchini
• 1 cup grated carrot
• 3/4 cup golden raisins optional

Instructions

1. Preheat oven to 350 degrees. Line a 12-count muffin pan with paper liners, or spray generously with nonstick cooking spray.
2. Squeeze as much liquid as possible out of the zucchini and carrots. We want moist, not mushy.
3. Mix dry ingredients in a large bowl and set aside.
4. ………………………

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