Description
These moist, subtly sweet muffins combine grated zucchini, carrots, and oats for a hearty, fiber-rich treat. Cinnamon and maple syrup add warmth, while vegetables keep them naturally tender. Perfect for breakfast or snacks!
Ingredients
2 cups all-purpose flour
1 1/2 cups rolled oats
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1/2 cup canola oil
1 cup grated zucchini
1 cup grated carrots
1 cup milk (or non-dairy alternative)
1/2 cup maple syrup
Instructions
Preheat oven to 375°F (190°C). Grease muffin tin
In a bowl, whisk flour, oats, baking soda, baking powder, cinnamon, and salt
In another bowl, combine eggs, oil, grated zucchini, carrots, milk, and maple syrup
Mix wet ingredients into the dry until just combined
Divide batter into greased muffin cases
Bake for 25-30 minutes until golden and toothpick-clean
Cool in tin 5 minutes, then transfer to wire rack
Notes
Drain excess zucchini liquid to prevent soggy muffins
Substitute oil with 1/2 cup melted, halal-certified shortening if preferred
Store in airtight container up to 3 days or freeze
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg