Oatmeal Zucchini Carrot Muffins

DSC03560I’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 DSC03643muffins, 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

DSC03530 Directions:

  • 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. DSC03557
  • Add wet mixture to dry ingredients and mix thoroughly.
  •  Fill muffin tray 3/4 full with batter. DSC03561
  • 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.DSC03567

Enjoy eating your vegetables!


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