Ingredients
Scale
- 2 ½ cups all-purpose flour
- ½ cup old fashioned oats
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 3 large eggs
- ¾ cup vegetable oil
- ½ cup milk
- 1 cup zucchini, grated
- 1 cup carrots, finely grated
- ½ cup mashed banana
- ½ cup walnuts, chopped (optional)
- 1 cup granulated sugar
- ½ cup brown sugar
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, oats, baking powder, cinnamon, and salt.
- In another bowl, combine the eggs, vegetable oil, and milk. Whisk until smooth.
- Slice the wet ingredients into the dry mixture. Fold in the grated zucchini, carrots, and mashed banana.
- Mix until just combined to avoid overmixing. Gently stir in the granulated and brown sugars.
- Spoon the batter into the prepared muffin tin, filling each cup ¾ full.
- Sprinkle the chopped walnuts on top of each muffin.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
Feel free to use whole wheat flour for a healthier option.
You can substitute the eggs with a flax egg if needed.
These muffins freeze well, making them great for meal prep.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.