Prepare Time:
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Ingredients:
- 1/2 cup rolled oats
- 1 cup all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 large eggs + 1 large egg white
- 3/4 cup oil
- 1 cup grated zucchini
- 1 cup grated carrot
- 3/4 cup raisins
Directions:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Line muffin tins with paper liners.
- Combine Dry Ingredients:
- In a large bowl, combine rolled oats, all-purpose flour, whole wheat flour, sugar, baking powder, ground cinnamon, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together eggs, egg white, and oil. Add grated zucchini, grated carrot, and raisins. Mix until well combined.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients. Stir until just combined, avoiding overmixing.
- Fill Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake:
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy:
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information:
Note: Nutrition values are approximate and per serving.
- Calories: 240
- Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 35mg
- Sodium: 200mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 18g
- Protein: 3g
Zucchini Carrot Oatmeal Muffins are not just a baked good; they are a wholesome journey into the world of nutritious treats. With the goodness of oats and the vibrancy of zucchini and carrots, these muffins redefine what a delightful and nutritious snack can be.
