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A close up view of freshly baked zucchini carrot oatmeal muffins resting on a cooling rack.

Zucchini Carrot Oatmeal Muffins

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5 from 8 reviews

Description

These sophisticated muffins offer a refined blend of whole grains and garden-fresh vegetables, resulting in an exceptionally tender and moist crumb. Perfectly balanced with warming cinnamon and sweet golden raisins, they provide a nourishing and elegant start to any morning.

Ingredients

  • 1 cup old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup finely grated zucchini, squeezed dry
  • 1 cup finely grated carrots, squeezed dry
  • 3 large eggs
  • 1 large egg white
  • 1/2 cup neutral oil
  • 1/2 cup golden raisins

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 Celsius) and line a standard muffin pan with paper liners.
  2. Grate the zucchini and carrots using the fine side of a box grater, then place them in a clean kitchen towel and squeeze firmly to remove excess moisture.
  3. In a large mixing bowl, whisk together the rolled oats, all-purpose flour, whole wheat flour, sugar, baking powder, ground cinnamon, and salt until well aerated.
  4. In a separate bowl, whisk the three large eggs and the additional egg white until uniform, then slowly stream in the oil while whisking continuously to create an emulsion.
  5. Stir the prepared zucchini and carrots into the wet mixture until they are evenly coated.
  6. Create a well in the center of the dry ingredients and pour in the wet mixture, then gently fold with a spatula until the last streak of flour disappears.
  7. Fill the prepared muffin cups about three-quarters full with the batter.
  8. Bake for approximately 20 minutes, or until a wooden skewer comes out clean and the tops spring back when touched.
  9. Allow the muffins to rest in the pan for five minutes before transferring to a wire rack to cool completely.

Notes

For a superior texture, ensure your eggs are at room temperature before starting to ensure a stable emulsion with the oil. Always use the spoon-and-level method when measuring your flours to prevent the muffins from becoming overly dense, and make sure to squeeze the grated vegetables thoroughly to maintain the perfect moisture balance.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

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Find it online: https://cakehalf.com/zucchini-carrot-oatmeal-muffins/