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Zucchini Carrot Oatmeal Muffins

Zucchini carrot oatmeal muffins bake into hearty, golden-domed muffins packed with visible shreds of carrot and zucchini and rolled oats in every bite. This oat muffin recipe is moist, kid friendly, and ideal for meal prep—perfect for wholesome breakfast muffins all week.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour Measure level for even rise.
  • 1 cup rolled oats Use old-fashioned rolled oats.
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 2 eggs Crack straight into the mixing bowl.
  • 0.333 cup maple syrup or honey Use either; both work.
  • 0.333 cup coconut oil, melted Melt until just liquid, then cool 2 minutes if very hot.
  • 0.5 cup plain yogurt Plain yogurt for moisture and tender crumb.
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry Squeeze firmly so muffins bake up instead of steaming.
  • 0.75 cup carrots, grated Grate finely for visible flecks.
  • 0.5 cup raisins or chopped walnuts (optional) Optional mix-in for sweetness or crunch.

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners, keeping the oven fully heated before baking.
  2. Combine all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
Mix wet ingredients and combine
  1. Whisk eggs, maple syrup or honey, melted coconut oil, plain yogurt, and vanilla extract in a separate bowl until smooth.
  2. Stir wet ingredients into the dry mixture until just combined, stopping as soon as no dry streaks remain.
Add veggies and bake
  1. Fold in grated zucchini, carrots, and raisins or walnuts if using, distributing the visible shreds evenly throughout the batter.
  2. Divide batter evenly among the muffin cups, filling each about ¾ full for domed tops.
  3. Bake for 20–22 minutes at 375°F until tops are golden and a toothpick comes out clean.
Cool and finish
  1. Cool the muffins in the pan for 5 minutes before transferring to a wire rack so they don’t steam and soften.

Notes

Pro tip: squeeze the grated zucchini really well—this keeps the muffins golden-domed instead of gummy. Store airtight in the fridge for up to 4 days; rewarm 10–15 seconds in the microwave. Freeze baked muffins up to 2 months. For a dairy-free option, use plain dairy-free yogurt in the same amount (texture may vary slightly).