Carrot Zucchini Oat Muffins
by Sally Rychlak
Something about Fall has had me on a muffin bender lately. I have perfected the Pumpkin Spice Muffin to a dangerous degree and have gone through a shocking amount of pumpkin puree in the past few weeks.
Muffins, for me, are most often made from a place of boredom, but there is something so comforting about a home with a cake stand full of baked goods. When those baked goods are gluten free, refined sugar free, full of fiber, and healthy carbs, it feels perfectly acceptable to keep 'em coming.
I decided that rather than add something new to my pantry for the recipe, I would find something that I needed to get rid of. I turned my attention to the fruit and veggie fridge drawers. I saw my apples and thought twice about an Apple Cinnamon muffin (coming soon), but the carrots and zucchini looked sad and ready for a life reimagined.
It's important that we all get over the look of these muffins. They are healthy muffins made with carrots and zucchini. They are not beauty contestants. They are beautiful in their own way, and it's what's on the inside that counts.
And what's on the inside is actually pretty good. Between the carrots, zucchini, oats, and almond flour, these muffins have a good amount of fiber, healthy fats, and complex carbohydrates. The carrots add a little natural sweetness, the zucchini keeps everything moist, and the cinnamon gives them a subtle carrot cake flavor. A little maple syrup does the rest of the sweetening without making them overly sweet.
I also love that these don't require any complicated ingredients. Everything is mixed together in one bowl, and there's no need to pull out a blender or food processor. I used whole oats rather than oat flour because I like the texture they add. These are definitely more of a hearty breakfast muffin than a bakery-style cupcake disguised as breakfast.
They're great warmed up with a little butter or almond butter, and they keep well in the refrigerator for a quick breakfast or afternoon snack. I also like the idea of freezing a few for later, although judging by the rate I've been going through muffins lately, I'm not sure that's necessary.
1
Storage
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Warm briefly in the microwave before serving.
Notes
1
Preheat oven to 350°F. Grease or line a 12 cup muffin tin.
2
Shred carrots and zucchini. Gently squeeze excess moisture from zucchini.
3
In a large bowl, whisk together eggs, maple syrup, Greek yogurt, olive oil, and vanilla. Add shredded carrots and zucchini. Stir to combine.
4
Mix in oats, almond flour, cinnamon, baking powder, baking soda, and salt. Fold in optional walnuts or pecans. Let batter rest for 5 minutes.
5
Divide batter evenly between muffin cups. Add an optional light drizzle of olive oil.
6
Bake for 20–25 minutes, until centers are set and a toothpick comes out clean.
7
Allow to cool for 10 minutes before serving.
Instructions
2 medium carrots shredded (about 1 cup)
1 medium zucchini shredded (about 1 cup)
1 cup oats
3/4 cup almond flour
2 eggs
1/3 cup maple syrup
1/3 cup plain Greek yogurt
2 tbsp olive oil or melted coconut oil
1 tsp vanilla
1 1/2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Optional: 1/3 cup chopped walnuts or pecans
Optional: drizzle of olive oil
Ingredients
Carrot Zucchini Oat Muffins
Recipe Curator
Sally Rychlak
These carrot zucchini oat muffins are made with simple, whole food ingredients including fresh vegetables, oats, almond flour, and Greek yogurt. Naturally sweetened with maple syrup, they're a hearty breakfast or snack packed with fiber, healthy fats, and complex carbohydrates.
Servings :
12 Servings
Calories:
130 Calories / Serve
Prep Time
15 min
Cooking Time
25 min
Rest Time
5 min
Total Time
45 min
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