Are these muffins suitable for breakfast?

Absolutely! They are packed with wholesome ingredients like oats, whole wheat, and vegetables, making them a nutritious and satisfying way to start your day.

Can I use different types of flour?

This recipe uses a mix of plain and whole wheat pastry flour for texture and nutrients. While you might experiment, using different flours could change the texture and moisture level of the muffins.

Do I have to add the golden raisins?

No, the golden raisins are listed as optional. You can leave them out if you prefer, or substitute them with other add-ins like chopped nuts or chocolate chips, though that would change the "healthy" aspect slightly.

Can I freeze these muffins?

Yes, once completely cooled, you can wrap individual muffins tightly in plastic wrap or foil and place them in a freezer bag or container. They should keep in the freezer for up to 2-3 months. Thaw them at room temperature or gently warm them.

Why do I need to squeeze liquid from the zucchini and carrots?

Zucchini and carrots contain a lot of water. Removing some of this excess moisture prevents the muffins from becoming too wet or gummy, ensuring a light, moist crumb instead of a soggy one.

Is whole wheat pastry flour necessary?

Whole wheat pastry flour provides the nutrition of whole wheat but has a finer texture and lower protein content than regular whole wheat flour, resulting in a more tender muffin. Using regular whole wheat might make the muffins a bit denser.

Healthy Zucchini Carrot Oatmeal Muffins (Easy & Moist!)

Description

These Zucchini Carrot Oatmeal Muffins are incredibly moist, wholesome, and packed with delightful flavors! Made with healthy ingredients like whole wheat flour, oats, fresh zucchini, and sweet carrots, they are perfect for a nourishing breakfast or a satisfying snack!

Ingredients

For the Muffins

½ cup (50 grams) old-fashioned rolled oats
1 cup (120 grams) plain flour
1 ½ cups (190 grams) whole wheat pastry flour
1 ½ cups (315 grams) granulated sugar
1 tablespoon (15 grams) double-acting baking powder
1 ½ teaspoons (4 grams) warm ground cinnamon
1 teaspoon (5 grams) fine sea salt
3 large eggs (about 150 grams total), room temperature
1 large egg white (about 30 grams)
¾ cup (180 ml) neutral cooking oil
1 cup (115 grams) freshly grated zucchini
1 cup (115 grams) finely grated carrot
¾ cup (110 grams) optional golden raisins

Instructions

Start by preheating your oven to 350°F (175°C). Prepare a standard 12-cup muffin tin. You can line the cups with paper liners or coat them well with nonstick cooking spray.
Gently squeeze the excess water from the grated zucchini and carrots. This step helps prevent soggy muffins.
In a spacious mixing bowl, whisk together all the dry ingredients. Set this bowl aside for now.
Using a different bowl, whisk the eggs and oil until they are well combined. Then, stir in the grated zucchini and carrots.
Pour the wet mixture into the bowl containing the dry ingredients. Mix everything gently until just combined. Be careful not to overmix the batter.
Divide the batter evenly among the prepared muffin cups, filling each one about three-quarters full. Bake in the preheated oven for approximately 20 minutes. You’ll know they’re ready when a toothpick inserted into the center of a muffin comes out clean and the tops spring back lightly when you touch them.
Let the muffins cool completely in the baking pan before serving them.

Notes

Storage: For storage, keep the cooled muffins in an airtight container at room temperature for up to 4 to 5 days.

Nutrition

Serving Size: 1 muffin
Calories: 376
Sugar: 31g
Sodium: 332mg
Fat: 16g
Carbohydrates: 55g
Fiber: 3g
Protein: 6g
Cholesterol: 47mg