Description

These vibrant Zucchini Carrot Oatmeal Muffins blend hearty oats with fresh garden vegetables for a moist and satisfying breakfast. Infused with warm cinnamon and naturally sweetened with golden raisins, they are a wholesome way to start your morning.

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
1/2 teaspoon salt
2 large eggs
1 large egg white
3/4 cup vegetable oil
1 cup grated zucchini, squeezed dry
1 cup grated carrots, squeezed dry
3/4 cup golden raisins

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Instructions

Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with paper liners or grease with nonstick spray.
Grate the zucchini and carrots, then wrap them in a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, whisk together the rolled oats, all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, and salt.
In a separate medium bowl, whisk the eggs, egg white, and oil until combined, then stir in the squeezed grated vegetables.
Gently fold the wet vegetable mixture and golden raisins into the dry ingredients until just combined, being careful not to overmix.
Divide the batter among the muffin cups and bake for approximately 20 minutes until a toothpick comes out clean.

Notes

To ensure the fluffiest texture, do not skip the step of squeezing the liquid from your vegetables, as excess water can cause the muffins to become dense. You can substitute the golden raisins with chopped walnuts or pecans if you prefer an added crunch to your breakfast treats.

Prep Time: 15 mins
Cook Time: 20 mins
Category: Breakfast
Method: Baking
Cuisine: American