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.

Ingredients:

  • 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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