Chock full of nuts, dried fruit, oats and shredded vegetables, these Healthy Everything Oatmeal Breakfast Muffins are a hearty and delicious way to start your day!
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Oh muffins.
You have my heart!
And judging by the fact that my husband and kids never get sick of you either, you must have their hearts as well.
Yeah, we really are obsessed with vegan muffins over here.
If you've been following along with the blog for any length of time you would have already picked up on our love of muffins. I post new vegan muffin recipes often and I still haven't run out of flavor combination or gotten sick of them.
Some of our all-time favorite muffin recipes are these Healthy Chocolate Breakfast Muffins, Wholesome Vegan Banana Nut Muffins and these Toasted Coconut Chocolate Chunk Muffins.
Oh and of course these Zucchini Carrot Oatmeal Breakfast Muffins are a family favorite as well! That's the recipe I'm sharing with you today!
Ingredients You'll Need for Zucchini Carrot Oatmeal Breakfast Muffins
One of the main reasons I love this recipe, other than the flavor of course, is that these muffins are chock full of good-for-you ingredients. They contain lots of whole grains and veggies and, other than a touch of maple syrup, are sweetened almost entirely with fruit! I'll list out the ingredients you'll need below:
- Ground flaxseed
- Rolled oats
- Walnuts, or other nuts
- Raisins, or other dried fruit
- Cinnamon
- Baking powder
- Salt
- Zucchini, grated
- Carrot, grated
- Banana, mashed
- Applesauce
- Maple syrup
- Vanilla extract, optional
So while the list of ingredients is on the longer side, seeing everything listed out really gets me excited about how much nutrition each muffin contains. They really are the perfect way to start the day...or end it!
How to Prepare Zucchini for Muffins
Zucchini is such a versatile vegetable. Mainly because it's practically flavorless and can be included in both sweet and savory recipes.
When it comes to adding zucchini to baked goods, you'll need to consider its high water content.
For this muffin recipe, you'll want to first shred your zucchini and then, using a clean tea towel or paper towel, squeeze out the excess moisture from the zucchini. Once you remove the extra water water, you can then continue on with the recipe.
Removing the extra water from the zucchini will allow these muffins to bake properly and not be too gummy.
How to Make Homemade Oat Flour
Another key ingredient in this muffin recipe is oat flour.
Please, don't go out and buy out flour! It's so easy to make and is way more cost effective to make it yourself.
To make homemade oat flour, simply place rolled oats into a food processor or blender and blend until a fine flour form.
You can make large batches of oat flour at a time and store it in an airtight container for future baking.
How to Store Muffins
Muffins are one of my favorite foods to meal prep at the start of the week, because they store beautifully in both the fridge or freezer.
Fridge: If storing your muffins in the fridge, place them in an airtight container. They should last for about a week!
Freezer: To freeze your muffins, wrap them individually in plastic wrap and then place them in a freezer bag. They should last for 1-2 months!
How to Reheat Muffins
To reheat muffins that have been stored in the fridge, simply microwave them for 10-20 seconds on high until warmed through.
If reheating frozen muffins, unwrap the frozen muffin and place it still frozen on a plate into the microwave. If it's a jumbo muffin it may take about 2 minutes to reheat. If it's a standard-size muffin, it may take only a minute or so.
The time all depends on the strength of your microwave.
I'd love to know if you give these Healthy Everything Oatmeal Breakfast Muffins a try and what you think!
Leave a comment down below, rate the recipe by clicking on the stars in the recipe card, or even take a picture of the final product and share it on Instagram.
Be sure to share this recipe with anyone else you think would enjoy them!
📖 Recipe
Healthy Everything Oatmeal Breakfast Muffins
Ingredients
- 2 flax eggs 6 tablespoons water + 2 tablespoons ground flaxseed
- 2 ½ cups old-fashioned oats
- ¼ cup walnuts chopped**
- ½ cup raisins***
- 1 tablespoon ground cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup grated zucchini
- 1 cup grated carrot
- 1 cup mashed banana from 2 large or 3 medium super ripe bananas
- ½ cup unsweetened apple sauce
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 °F and spray 5 jumbo muffin cups or 5 small ramekins with cooking spray.
- Prepare your flax eggs by mixing together 2 tablespoons of ground flaxseed and 6 tablespoons of water. Set aside to thicken.
- Place 2 cups of old-fashioned oats into a food processor or blender (leaving the remaining ½ cup of oats to add to the muffins later) and blend until a fine flour forms. Pour the flour into a mixing bowl.
- To the oat flour, add in the remaining dry ingredients, from the ½ cup remaining old-fashioned oats to the salt. Stir to combine.
- Grate your zucchini and carrot and coarsely chop into smaller pieces if desired. Place the zucchini into a paper towel or dish towel and squeeze out some of the excess water. Then add the zucchini and carrot into the mixing bowl with the dry ingredients.
- Add the remaining wet ingredients into the bowl with the dry ingredients and shredded vegetables and stir everything until just combined.
- Divide the batter evenly among the prepared muffin cups. Bake the muffins for about 26 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool for a few minutes in the pan before carefully removing them and allowing them to cool completely on a wire rack.
- Store in an airtight container in the fridge for a few days or freeze them and reheat as needed.
- To reheat a frozen muffin, place the frozen muffin onto a plate and microwave it on high for about 2 minutes.
Notes
**You can substitute the walnuts for any kind of nut that you have on hand
***If you don't have or like raisins, substitute them for another kind of chopped, dried fruit
Laurrie Webb says
I love this recipe! I make it often. I like a whole breakfast in one muffin. My cholesterol dropped 40 points. I am sure a tasty breakfast with oats, walnuts and flax seed helped. No scientific analysis just personal experience and opinion.
Cj says
I cut the recipe in 1/4, subbed chia for flax and used all carrot (no zucchini). Made 6 small muffins and they’re SO GOOD!
Faith VanderMolen says
So happy to hear you liked this recipe and that those substitutions worked out for you! Thanks so much for sharing!
Jeune says
Hi - I thought for sure I was going to LOVE these, with all those healthy ingredients!! However, I found them to be quite bland. In addition, even with following the receipe exactly, I ended up with 6 large muffins, and 12 minis(baked separately). How's that possible? The large ones where still wet after 27mins, so I put foil on top and baked for another 15mins. Eventhough quite dense, and did not rise I wasn't going to toss, so I slathered some almond butter on them whilst hot and enjoyed my labour.😉 Can you shed some light on this? Thank you
Faith VanderMolen says
Ah, I hate when recipes don't work out! Sorry that happened to you. I don't know what happened, especially if you followed the recipe exactly!
Karen says
I made these muffins today and they are truly YUM! I baked them for 26 minutes in regular-size muffin tins and, even though they didn't look done, they were. I must be a very slow baker... it took me fully 45 minutes to do all the prep and get them into the oven. HA! ❤️
xo karen.
Faith VanderMolen says
I'm so glad you liked them Karen! And there is a lot of shredding and ingredients involved in this recipe, so it could take some a little bit more time. Glad they were worth the effort!
TR says
These look yummy! I can't wait to try them. Is there any substitution I can make for the bananas? My daughter does not like them and can detect them in anything I try to sneak them into, especially baked goods.
Faith VanderMolen says
Hi! Good question. I usually substitute apples sauce or pumpkin puree for mashed banana when needed, but they might be a little mushy using all applesauce and pumpkin puree isn't sweet so you'd need to add some sugar. Let me know if you try something out and how it works as I'm sure some others would love to know!
Skye McManus says
These muffins are delicious, nutritious and work out well for me every time!!! I double it and freeze them!!!! I use pumpkin seeds, chocolate chips, and walnuts! Yum!!!
Faith VanderMolen says
Thanks Skye! I'm so glad you've been enjoying them and those mix-ins are perfection!
Joan Asaad says
These muffins have a good taste, actually plenty sweet, but after 30 min of baking regular size muffins they are still quite wet in the middle; very dense. This is not for those who like light and fluffy. Baking them longer at lower temp now to see if they will be better.
Faith VanderMolen says
Sorry they didn't work too well for you Joan! They are definitely a denser muffin...more like baked oatmeal. I hope baking them longer made them more to your liking!
Laurrie Webb says
Love Love this recipe! I have made it 6 times. Great quick morning breakfast.
Faith VanderMolen says
So so glad to hear that Laurrie!
Hadley says
Hello! I am very interested in making this! However, I don’t like banana and applesauce. Are there any substitutes?
Faith VanderMolen says
Hi Hadley!
Thanks so much for your comment. Unfortunately, it would be hard to remove both of those ingredients and have these muffins turn out the same. Maybe you could check out my other muffin recipes? I have tons on the blog and I know quite a few don't contain bananas or applesauce. I hope you can find a recipe that works for you!
Nacy says
What can I sub for flaxseed or can I just omit it? I have wheat germ. Thx.
Faith VanderMolen says
Hi Nancy! I haven’t tried any of these substitutions but chia seeds, more mashed banana or eggs would work if you’re not vegan! I hope you find a way to make these!
Christina says
Do you have any nutritional values on the muffins? I’m going to try them today!! Thanks!
Faith says
Hi Christina! Unfortunately I don’t have the nutritional value for the muffins. A great website to use is Cronometer though. You could input the ingredients there to find the nutritional value. I hope that helps and that you like the muffins!
Sid says
I LOVE the ingredients in this recipe and spent 30+ mins looking for a recipe like this. I divided mine into 12 normal sized muffins and baked originally for 20 mins but put back in for another 5. However mine still came out a bit dense and wet in the middle. Suggestions?
Faith says
Hi again Sid! I responded to your comment then realized I thought you had commented on a different recipe! So I deleted my response and can now respond correctly. Sorry if you saw that first comment and we’re confused. Hmm, I’m not sure what happened. Sorry that they didn’t come out well for you. I normally bake mine as jumbo muffins and they come out fine. You could cover them with aluminum towards the end and bake them longer even. Did you squeeze the moisture out of the zucchini well? That makes a big difference!
Shirley says
interested in following your blog.
Faith says
So glad to hear that Shirley! I hope you find some recipes you love!
Nick Milian says
This recipe is amazing. So quick and easy and perfect for travelling. I recently went on a business trip and made these for my breakfast (knowing the hotel wouldn’t have plant based options) and they were so delicious with my morning coffee - plus an extra way to sneak in some veg. Highly recommend making them. Thanks Faith!
Faith says
So glad you liked these muffins Nick! Thanks so much for commenting that you enjoyed them!
Barbara says
Sounds delicious! I don't have jumbo muffin tins or ramekins. Do I need to change anything (ex. cooking time) if I use regular-sized muffin tins? Thanks
Faith says
I'm excited for you to try them! I haven't made these exact muffins in regular-sized muffins tins before, but you will definitely want to adjust the cooking time down. I would guess baking them for 18-22 minutes would work! Just check them and bake until a toothpick inserted into the center comes out clean. Would love to know how long you end up baking them for for future reference! Thanks Barbara!
Carmen says
Hi - I used a regular size muffin tin and evenly filled all twelve cups. I only cooked them for 15 minutes. Delicious!
Faith VanderMolen says
So glad you enjoyed this recipe Carmen! Thanks for sharing!
Liv says
These look wonderful, Faith! There's something so wonderful about muffins and I love all of the mix-ins in these 🙂
Faith says
I feel like there is more add-ins than actually batter! Just how I like them:) Thanks Liv!
Tracey T. Konopka says
Those muffins look so good and healthy. I am making them today:) Thank you!
Faith says
Delicious and healthy is right Tracey! I hope you like them as much as I do!
Arkene says
Wow these look and sound so good! Will be trying them.
Arlene
Faith says
Thanks so much Arlene! I'd love to know what you think!
Sue says
I love these. I was concerned they would have a strong banana flavor, but they don't. Thanks Faith!
Faith VanderMolen says
I'm so glad to hear that Sue! They are definitely one of my favorite ways to start the day. Enjoy!