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Zucchini Carrot Oatmeal Muffins — Textured Breakfast Muffins with Rolled Oats Pinterest recipe pin

Zucchini Carrot Oatmeal Muffins

Tender, texture-forward muffins made with rolled oats, grated zucchini, and carrot that balance moisture for defined crumb and chew—great for breakfast or snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup rolled oats not instant
  • 1 cup milk dairy or unsweetened plant milk
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg optional
  • 1/3 cup packed light brown sugar
  • 1 large egg
  • 1/4 cup neutral oil canola or light olive oil
  • 1/4 cup plain yogurt or buttermilk optional
  • 1 teaspoon vanilla extract
  • 1 medium zucchini grated and lightly squeezed (about 1 1/4 cups)
  • 1 medium carrot grated (about 3/4 cup)
Optional mix-ins
  • 1/2 cup chopped walnuts optional
  • 1/3 cup raisins optional

Equipment

  • 1 12-cup muffin tin
  • 1 Box grater or food processor with grating disk
  • 1 Medium mixing bowl and large mixing bowl
  • 1 Wire cooling rack

Method
 

Prepare the oats and oven
  1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a medium bowl combine 1 cup rolled oats and 1 cup milk, stir, and set aside to soak for 10–15 minutes while you prepare other ingredients.
Prepare dry and wet mixes
  1. In a large bowl whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon fine salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg if using.
  2. In another bowl whisk 1 large egg, 1/4 cup neutral oil, 1/4 cup plain yogurt (if using), 1/3 cup packed brown sugar, and 1 teaspoon vanilla until smooth.
Combine
  1. Grate 1 medium zucchini and 1 medium carrot; squeeze the zucchini lightly with a towel to remove large pockets of water but leave some moisture.
  2. Fold the soaked oats into the wet mixture, then fold in the grated zucchini and carrot.
  3. Add the dry ingredients to the wet ingredients and stir gently until just combined; do not overmix.
  4. If using mix-ins, fold in up to 1/2 cup chopped walnuts or 1/3 cup raisins now.
Bake
  1. Let the batter rest 5 minutes while the oven reaches temperature, then divide batter evenly among 12 muffin cups, filling each about three-quarters full.
  2. Bake at 375°F for 18–22 minutes, rotating the pan halfway through if necessary; muffins are done when a toothpick inserted near the center comes out with a few moist crumbs and tops spring back lightly.
  3. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use rolled oats—not instant—for the best texture; soak oats 10–15 minutes to soften. Squeeze zucchini only lightly to retain some moisture; fully wringing it out will dry the crumb. Store at room temperature 2–3 days or freeze individually for up to 3 months.