Description
Deliciously wholesome muffins packed with carrots and oats, perfect for breakfast or an afternoon snack.
Ingredients
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk (or almond milk)
- 1/4 cup honey (or maple syrup)
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the grated carrots, grated zucchini, rolled oats, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, whisk together the eggs, milk, honey or maple syrup, vegetable oil, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry mixture, stirring gently until just combined.
- Divide the batter equally among the muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for a few minutes in the tin before transferring them to a wire rack.
Notes
Store muffins in an airtight container for up to three days; freeze for longer storage.