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Baking recipe · from the recipe book

Whole Wheat Carrot Zucchini Oat Muffins

Tender, moist muffins with a hearty oat chew, warm cinnamon and ginger, and gentle maple sweetness from the grated carrot and zucchini.

Whole Wheat Carrot Zucchini Oat Muffins

Ingredients

  • 1½ cups180 gWhole wheat flour
  • 1 cup80 gOld-fashioned rolled oats
  • 2½ medium150 gCarrotspeeled and finely grated
  • 1¼ cups chopped150 gZucchinifinely grated and squeezed dry
  • ½ cup120 gUnsweetened applesauce
  • ⅓ cup110 gMaple syrup
  • 3½ tbsp packed50 gBrown sugarpacked
  • 2 large100 gEggsat room temperature
  • ⅓ cup70 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • 2 tsp5 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg
  • 1⅛ tsp5 gBaking soda
  • 1¼ tsp6 gBaking powder
  • ½ tsp3 gSalt

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. Grate the carrot and zucchini. Wrap the zucchini in a clean towel and squeeze out as much liquid as you can.
  3. In a medium bowl, whisk the whole-wheat flour, oats, cinnamon, ground ginger, nutmeg, baking soda, baking powder and salt.
  4. In a large bowl, whisk the egg, applesauce, maple syrup, brown sugar, canola oil and vanilla until smooth.
  5. Stir the grated carrot and squeezed zucchini into the wet mixture.
  6. Add the flour mixture to the wet mixture and fold just until no dry streaks remain; let the batter rest 10 minutes so the oats soften.
  7. Divide the batter evenly among the 12 muffin cups, filling them nearly full.
  8. Bake 20 to 23 minutes, until the tops spring back and a toothpick inserted in the center comes out clean.
  9. Cool in the tin 5 minutes, then move the muffins to a rack to cool at least 10 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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