Carrot Zucchini Muffins with Oats & Golden Raisins

Last week when my daughter and my granddaughter were visiting we decided to make muffins. (My granddaughter, Lyla is a big, big fan of blueberry muffins!)

We decided to try a slightly “healthier” muffin by adding carrots, zucchini, yogurt and oats. I must say these were a big hit with Lyla..and it was nice to have these around for us too!

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Preheat oven to 400 degrees

(makes 12 regular or 8 large muffins)

Ingredients for Muffins:

dry ingredients:

  • 1 cup of all purpose flour
  • 3/4 cup of whole wheat flour
  • 1/4 cup of rolled oats
  • 2 teas. of baking powder
  • 1 1/2 teas. of baking soda
  • 1/4 teas. of salt
  • 1 teaspoon of cinnamon

wet ingredients:

  • 2 eggs
  • 2/3 cup of brown or raw sugar
  • 1 cup of yogurt
  • 3/4 cup of melted butter
  • 1 large carrot grated
  • 1 small zucchini grated
  • 1/2 cup of golden raisins
  • walnuts or pecans (to place on top)

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In a large bowl mix the dry ingredients together. Next, in a medium bowl stir together all of the wet ingredients. Then gently mix the wet ingredients into the dry ingredients.

Grease a muffin tin with a little butter in each cup and full each one about 2/3 full. (I placed a nut atop each one, but realized later I should have done that halfway before removing as they got a little too brown).

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Bake for about 10 to 12 minutes until golden and the center stays firm when pressed with your finger..(or a knife comes out clean)

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These muffins were very flavorful, moist & quite tasty. My granddaughter devoured them! (Plus they were perfect for us with coffee in the morning or a cup of tea in the afternoon)



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