Carrot & Zucchini Muffins

24 Aug 2016

Carrot & Zucchini Oatmeal Muffins

‘Agave Nectar can be used for this recipe instead of sugar’



½ cup rolled oats

1 ½ cups Whole Wheat flour

1 cup self-raising flour

1 ½ cups sugar

1 tablespoon baking powder

1 ½ teaspoons ground cinnamon

3 large eggs + 1 large egg white

1 teaspoon salt

1 cup grated carrot

1 cup grated zucchini

¾ cup raisins

¾ cup oil


Preheat oven to 350 degrees

Take the dry ingredients and mix them into a large bowl and set aside

In a separate bowl, whisk the eggs and oil

Stir in the grated zucchini and carrots

Add them to the dry ingredients and stir until combined

Spoon mixture into muffin cases until ¾ full and bake for approximately 20 minutes

To test insert cake tester into muffin

If the cake tester comes out clean the muffins are ready

4 Responses to “Carrot & Zucchini Muffins”

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  1. Brad 24. Aug, 2016 at 3:14 pm #

    You had me at the word ‘Muffin.’

    I love carrots and zucchini. Delicious and even better in a muffin. For anyone who hasn’t tried this, you’ve got to give it a go!

    • Ilana 24. Aug, 2016 at 6:26 pm #

      Yes, I agree. Making muffins with vegetables is a healthier way to eat what is essentially a sweet dessert.

  2. Tim 24. Aug, 2016 at 8:48 pm #

    Love the muffins but hate the fact that I read this on an empty stomach. Absolutely delicious!

    • Ilana 25. Aug, 2016 at 6:45 am #

      Thanks Tim. Yes, eating carrot and Zucchini muffins on an empty stomach means you’d probably want to devour more!

      I couldn’t agree more, absolutely delicious.

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