I’m noticing that my blog posts thus far are fairly heavy on the zucchini. Well, I can’t say I’m sorry. A gourd that bakes itself deliciously into muffins and breads… and that grows in such wild abundance, that people often beg me to take them? Yes please! If anything, I should play more with the savory side of the zucchini, like I did with those simple zucchini fritters. But then again, fall is here, and there are few things that please this woman more than a cup of fresh black coffee and a warm breakfast treat (i.e. scone, muffin, coffee cake, crumble-I-try-to-pass-as-breakfast food, or banana/squash bread). Just typing about my ideal morning dining scenario makes me feel warm and inspired.
So it’s fitting that when I made these muffins, I listened to Valerie’ June’s “Pushing Against a Stone” LP, which is folksy/bluesy/gospel-y music that is the perfect combo of toe tapping, reflective, and gorgeous. (Valerie June also, for the record, is a dreamboat of a dame, and packed to the brim with talent).
With Valerie’s coos and cries in the background, I whipped up these muffins. It’s a quick recipe, and makes twenty-four muffins, which is a pretty good return on a small time investment.
So here we are. Autumnal, high in fiber, and delicious. You’ll be bummed if you don’t make these the second you get your hands on some zucchinis.
- 1/2 cup rolled oats
- 1 cup all purpose flour
- 1 1/2 cup whole wheat flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 large eggs + 1 large egg white
- 3/4 cup oil
- 1 cup grated zucchini
- 1 cup grated carrot
- Grease 24 muffin tins with butter.
- Preheat oven to 350°.
- Mix together dry ingredients (oats, all purpose flour, wheat flour, sugar, baking powder, cinnamon, and salt) in a large bowl.
- In a separate bowl, whisk together eggs and oil. Add in grated zucchini and carrots and mix well.
- Add wet mixture to dry ingredients and mix thoroughly.
- Fill muffin tray 3/4 full with batter.
- Bake for 20 minutes. To test, gently touch muffin tops to see if they are springy. If so, insert a fork or knife into the muffin. Muffins are done if knife or fork comes out clean.
Enjoy eating your vegetables!