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.
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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.
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.
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!
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.
Zucchini Carrot Oat Muffins
- 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
- 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.
Chocolate always makes everything better… Enjoy! – Lizzie