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!
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.
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
- Baking powder
- Zucchini, grated
- Carrot, grated
- Banana, mashed
- 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.
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!
Healthy Everything Oatmeal Breakfast Muffins
- 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
- 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.
- 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.
**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