Description
Enjoy the hearty goodness of garden-fresh vegetables and wholesome oats in every bite of these golden muffins. They provide a rustic, tender texture and a subtle sweetness that makes them an ideal choice for a nutritious start to your day.
Ingredients
- 1 cup grated zucchini (moisture squeezed out)
- 1 cup grated carrots (moisture squeezed out)
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 large egg white
- 1/2 cup vegetable oil
- 1/2 cup golden raisins
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with paper liners or grease with nonstick spray.
- Place the grated zucchini and carrots in a clean kitchen towel and squeeze firmly to remove as much excess liquid as possible.
- In a large bowl, whisk together the rolled oats, all-purpose flour, whole wheat flour, sugar, baking powder, cinnamon, and salt.
- In a separate medium bowl, whisk the 3 eggs and 1 egg white until smooth, then stir in the vegetable oil.
- Fold the squeezed zucchini and carrots into the egg mixture until they are evenly distributed.
- Pour the wet ingredients into the dry mixture and stir with a large spoon just until combined, being careful not to overmix.
- Fold in the golden raisins if using.
- Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back.
- Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To ensure your muffins aren’t dense, be very diligent about squeezing the moisture out of the vegetables; they should feel almost dry to the touch before adding them to the batter. If you prefer a bit of crunch, you can substitute the raisins for chopped toasted pecans or walnuts. These muffins store well in an airtight container for up to three days or can be frozen for a quick grab-and-go breakfast later.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American