Zucchini Carrot Oatmeal Muffins

A healthy breakfast/snack option for toddlers 1+ years. Its also a guilt free snacking option for adults too. Lets jump right into the recipe:


  • 1/2 cup rolled oats
  • 2 1/2 cup whole wheat flour
  • 1 cup brown sugar
  • 1/2 cup honey
  • 2 large eggs
  • 1 cup coconut oil (or any vegetable oil)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup grated zucchini
  • 1 cup grated carrots
  • 1/2 cup raisins or any nuts of choice (I used cranberries)


  1. Preheat over to 350F (176C), line 12 count muffin pan with paper liners or spray with cooking spray.
  2. Squeeze all the liquid out of zucchini and carrots and set aside
  3. Mix all the dry ingredients (oats, wheat flour, brown sugar, baking powder and salt). Set aside.
  4. In another bowl, whisk eggs, then add oil and honey.
  5. Add to the bowl of dry ingredients, then mix well until combined.
  6. Fold in the grated carrots and zucchini and mix well until combined.
  7. Bake for about 30 minutes or until a tooth pick inserted comes out clean

Makes 12 muffins. Store in an air tight container for upto a week.

Happy Tasty Tuesday y’all 🙂

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