ZUCCHINI CARROT OATMEAL MUFFINS

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 golden raisins optional

INSTRUCTIONS

    • Preheat oven to 350 degrees. Line a 12-count muffin pan with paper liners, or spray generously with nonstick cooking spray.
    • Squeeze as much liquid as possible out of the zucchini and carrots. We want moist, not mushy.
    • Mix dry ingredients in a large bowl and set aside.
    • In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots.
    • Add the wet ingredients to the dry ingredients and stir just until combined.
    • Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a toothpick inserted comes out clean, and tops spring back when lightly touched.
    • Coll completely in the muffin pans and serve.
  • Store in a tightly sealed container for 4-5 days.

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