Zucchini Carrot Oatmeal Muffins
These zucchini carrot oatmeal muffins are a wholesome and delicious way to start your day. Packed with nutrients, naturally sweetened, and vegan-friendly, they’re perfect for busy mornings.
Ingredients
- 2 flax eggs (6 tablespoons water + 2 tablespoons ground flaxseed)
- 2 ½ cups old-fashioned oats (divided)
- ¼ cup walnuts, chopped
- ½ cup raisins
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 cup mashed banana (from 2-3 super ripe bananas)
- ½ cup unsweetened apple sauce
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350°F and spray 5 jumbo muffin cups or ramekins with cooking spray.
- In a small bowl, prepare flax eggs by mixing ground flaxseed with water. Set aside to thicken.
- Pour 2 cups of oats into a food processor or blender, and process until they turn into a fine flour.
- In a large mixing bowl, combine the oat flour, the remaining ½ cup of oats, walnuts, raisins, cinnamon, baking powder, and salt.
- Grate zucchini and carrot, then squeeze excess water from the zucchini using a towel.
- Add the grated vegetables to the dry mixture.
- In another bowl, mash the bananas and whisk together with apple sauce, maple syrup, vanilla, and prepared flax eggs.
- Pour the wet ingredients into the dry ingredients. Stir until just combined, avoiding overmixing.
- Divide the batter evenly among the muffin cups, filling them almost to the top.
- Bake for 26 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.