Zucchini Carrot Oatmeal Muffins

Zucchini Carrot Oatmeal Muffins Recipe

Boy, do I love tricking my toddler into eating vegetables! There’s nothing more satisfying than seeing Bubba’s little face light up with delight as he bites into something yummy and healthy. As a pregnant woman, I also need to maximize my veggie-intake, so what better reason than to whip up some healthy veggie muffins for breakfast, snack, dessert…or whenever? I went on a Pinterest-hunt to find a good veggie muffin recipe, and lo-and-behold, I found a great one by Yellow Bliss Road. The recipe contains everything I was seeking in a healthy muffin, although I like to make ours with less sugar and without raisins. Below is my version of the recipe, but if you click the link above, you will find the original line-up.

Bubba and I love these muffins! I have made them a handful of times, often as miniature-sized treats for school lunches or for a quick bite to keep that pesky morning sickness away. Let me know how you like them!

Zucchini Carrot Oatmeal Muffins

Zucchini Carrot Oatmeal Muffins
Originally posted by Yellow Bliss Road, with a few changes by me!

Ingredients
1/2 cup rolled oats
1 cup all purpose flour
1 1/2 cup whole wheat flour
1 cup 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 or diced zucchini (keep skin on)
1 cup grated or diced carrot

Let’s Do This!

1. Preheat oven to 350 degrees.

2. Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.

3. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.

Enjoy!

 

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