Go Back
Print

Carrot-Zucchini Muffins

These are easy and delicious.

Course Breakfast, Snack
Keyword baking, breakfast, carrot, healthy, muffins, snack, zucchini
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12 Muffins

Ingredients

  • 1 cup Quick oats I used Quaker organic
  • 1.5 cups Flour All purpose, whole wheat or white
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon ground
  • 1 tsp nutmeg
  • 2 eggs
  • half cup maple syrup
  • half cup apple sauce
  • third cup coconut oil
  • 1 cup zucchini grated, save some of the moisture
  • 2 cups carrot grated
  • half cup walnuts Optional - seeds could be substituted or any raisins, currants etc

Instructions

  1. Preheat oven to 375 degrees C

  2. Mix all dry ingredients

  3. Whisk all the wet ingredients and add to dry mixture and mix through but don't over mix

  4. Fold in zucchini and carrots and finally the walnuts or the add on of your choice

  5. Line muffin tin - prep with some non-stick spray or the paper liners and scoop mixture in to tin. I like filling up to the top so they rise even bigger!

  6. Bake for 20-25 minute (check after 20 with the toothpick method and use judgement)

  7. Take out and let cool fully before removing from tins.

Recipe Notes

Carrot-Zucchini Oatmeal Muffins - these were so easy and quick to make and I must say, it might be my best batch of any type of muffins.

I used pure, organic maple syrup for the sweet factor although it's not too sweet.  I used organic coconut oil instead of butter.

The optional additions are endless!  I used walnuts but I would substitute with pumpkin seeds too but think all seeds, nuts, raisins etc etc!

Good to freeze  but they don't last too long in my house to do that but 4-6 days in the fridge.