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    Home » Recipes » Snacks

    Zucchini Carrot Oat Muffins

    Modified: Jul 1, 2021 · Published: Aug 8, 2018 by Lizzie Streit, MS, RDN · This post may contain affiliate links · 51 Comments

    4598 shares
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    Zucchini Carrot Oat Muffins
    images of zucchini carrot oat muffins with an orange text box on top
    images of muffins separated by an orange text box with recipe title

    These Zucchini Carrot Oat Muffins are a veggie-loaded treat that taste absolutely delicious. Made with bananas, oat flour, and grated vegetables, they’re a healthy, gluten free option for the whole family.

    two zucchini carrot oat muffins on a metal cooling rack over a napkin

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    It’s officially back to school time! Call me a nerd, but this is one my favorite times of the year. The weather, the “fresh start” feel, and of course, the final harvest of summer produce.

    Before I start stocking up on apples, pumpkins, and root vegetables, I’ve been experimenting with any and every way to use warm weather veggies, especially zucchini.

    What this summer squash lacks in flavor, it makes up for in versatility. It’s been a staple in our kitchen over the past month.

    12 Zucchini Carrot Oat Muffins on a cooling rack on a counter sprinkled with carrots

    Some of my concoctions have included: zucchini noodles with peanut sauce or homemade tomato sauce, zucchini blended into green smoothies, and Flourless Peanut Butter Zucchini Brownies from Hummusapien.

    Today’s recipe is rich in fiber, filled with veggies and fruit, and the perfect on-the-go option for kiddos (or adults) heading back to school! Plus, it’s allergy-friendly, free of gluten, dairy, and nuts…so it’s OK for classrooms with food allergies.

    So, grab those last zucchini, get to shredding, and pop these bad boys in the oven. Your kids (and you!) will gobble them up in no time.

    close up shot one one muffin on the edge of a cooling rack on a counter

    How to Make Zucchini Carrot Oat Muffins and FAQ

    • This recipe uses oat flour as a base. To make your own, use a high-powered blender or food processor to grind gluten free oats into a fine flour. Combine the oat flour with the other dry ingredients: baking soda, baking powder, salt, and cinnamon.
    • Next, grate the zucchini and carrots using a hand grater. In a large mixing bowl, whisk together the mashed banana, maple syrup, eggs, grated zucchini and carrots, and vanilla extract. Add the dry ingredients to this bowl and stir. Be careful not to over-mix.
    • Transfer the batter to a greased or lined muffin tin. Fill each muffin cup very close to the top. If you want to add chocolate chips, push a few chips onto the tops of some muffins. Bake for 30-35 minutes and enjoy!

    Can you omit the maple syrup or decrease the amount? Yes, I have tried the recipe with both ¼ cup and ½ cup maple syrup and it turned out great both times. You can also use honey or applesauce in place of the syrup. Some readers have tried 2 tablespoon of maple syrup combined with a small amount of applesauce.

    What’s the best way to store these muffins? In an airtight container at room temp (on the counter in the kitchen) for 3-4 days. If you still have any left after this time (doubtful!), put the container in the fridge to prevent spoiling. You can also freeze these muffins. Thaw in the fridge or on the counter before eating.

    Do you need to squeeze the water out of the zucchini? I do not recommend squeezing the water out of the zucchini, since it helps keep the muffins super moist!

    Zucchini Carrot Oat Muffins

    If you make these Zucchini Carrot Oat Muffins, don’t forget to report back and let me know how you like them in the comments below! And be sure to check out my Healthy Olive Oil Zucchini Bread, Spinach Banana Muffins, and Strawberry Rhubarb Baked Oatmeal Muffins for similar treats.

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    zucchini carrot oat muffins

    Zucchini Carrot Oat Muffins

    These gluten free muffins are filled with veggies and fruit, and perfect for an easy breakfast on busy weekday mornings.
    4.85 from 33 votes
    Print Pin Rate
    Prep Time: 15 minutes mins
    Cook Time: 30 minutes mins
    Resting time: 20 minutes mins
    Total Time: 1 hour hr 5 minutes mins
    Servings: 12 muffins
    Calories: 122kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 2 cups old fashioned oats - to make these gluten free, make sure the oats are certified gluten free
    • 2 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon fine sea salt
    • 1 tablespoon cinnamon
    • 1 cup banana - mashed, about 2 large
    • 2 eggs - lightly beaten
    • ½ cup maple syrup
    • 2 cups grated zucchini - about 1 large; do not squeeze out water
    • 1 cup grated carrots - about 2 large
    • 1 tablespoon vanilla extract
    • Dark chocolate chips - optional

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Grease or line muffin pans.
    • Use a high-powered blender or food processor to grind the oats into a flour. Transfer oat flour to a bowl, and add the baking powder, baking soda, salt, and cinnamon.
    • In a separate bowl, mash the bananas and add the beaten eggs, maple syrup, grated zucchini and carrots, and vanilla.
    • Add the dry ingredients to the wet ones and mix with rubber spatula. Note: you can now let the mixture sit for about 20 minutes to get thicker. The recipe still works if you skip this step, but the muffins will be fluffier and fuller if you let the batter sit.
    • Scoop the mixture into the greased muffin pans. I filled them very close to the top. If desired, press about 5 to 7 chocolate chips into some of the muffins. I made 6 muffins without chocolate and 6 with, and both kinds were equally delicious!
    • Bake for 30 to 35 minutes, or until a toothpick placed in the center of a muffin comes out clean.
    • Let them cool slightly, and enjoy! The muffins will be moist in the middle. You can store them in an airtight container on the counter or in the fridge, or freeze for busy weeks.

    Notes

    Sweetener replacements or alterations: You can decrease the maple syrup to ¼ cup, or replace it with applesauce or honey, if desired.
    Storage: Store in an airtight container at room temp or the fridge for 3-4 days. You can also freeze these muffins. 
    Zucchini prep: I do not recommend squeezing the water out of the grated zucchini, since it helps keep the muffins super moist!

    Nutrition

    Serving: 1muffin | Calories: 122kcal | Carbohydrates: 24g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 172mg | Potassium: 306mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1871IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Chocolate always makes everything better… Enjoy! – Lizzie

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    4598 shares

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    Comments

      4.85 from 33 votes (19 ratings without comment)

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    1. Shirley Du

      June 18, 2025 at 9:28 pm

      4 stars
      Just made this and it’s super yummy! however it is quite moist in the middle, how do i know that it’s the right moist and not undercooked? I baked it for 32 minutes.

      Reply
      • Lizzie Streit, MS, RDN

        June 19, 2025 at 2:28 pm

        Hi Shirley, did you insert a toothpick in the center of one of the muffins? If it comes out clean, that means the muffins are fully baked, even if the inside is still moist.

        Reply
    2. Julie Jumper

      June 12, 2025 at 12:01 pm

      2 stars
      I followed the recipe, except substituting 1/2 cup unsweetened applesauce. The muffins were baked for 30 minutes, still mushy. I kept baking them, checking every 5 minutes, for 30 additional minutes. I finally quit baking them after an hour, they are still mushy. Any suggestions?

      Reply
      • Lizzie Streit, MS, RDN

        June 12, 2025 at 7:38 pm

        Hi Julie, I’m sorry to hear you had trouble with this recipe. This has never happened to me. By mushy do you mean they had a liquid-like consistency and/or were undercooked in the centers? Or were they just very moist? These muffins are fairly moist, similar to banana bread. Let me know, and I’ll be happy to help troubleshoot.

        Reply
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