Muffin of the Week: Zucchini Carrot Oatmeal

Hi friends,

Here I am again, on a Monday, and as excited as ever about this muffin of the week!  It is gluten free, dairy free and, as always, soy free!  My inspiration this week was a zucchini in my fridge that needed eaten.  So, with out further adieu, I present....

Zucchini Carrot Oatmeal Muffins

Prep time: 10 Minutes
Total time: 30 Minutes
Makes: 18 Muffins

Dry Ingredients:
1/2 cup oatmeal
1/2 cup almond flour
2 cups King Arthur All Purpose Gluten Free Flour
1 cup sugar
1 Tbs. baking powder
1 tsp. salt
1 Tbs. ground cinnamon
1/4 tsp. nutmeg

Wet Ingredients:
3 large eggs + 1 large egg white
3/4 oil
1 tsp. vanilla

Add-In Ingredients:
1 cup grated zucchini
1 cup grated carrot
3/4 cup raisins


  1. Preheat oven to 350 degrees. Spray muffin pans and set aside.  
  2.  In a large bowl, whisk together dry ingredients: oatmeal, almond flour, all-purpose flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl beat together eggs, oil, and vanilla extract.
  4. Add the dry ingredients gradually and stir until combined.
  5. Add in grated zucchini, carrot, and raisins.
  6. Fill muffin cups up about 3/4 of the way and bake for 20 minutes.  Let cool in muffin pans for about 5 minutes, then transfer to a wire rack.  Serve immediately or store in airtight container.  

These are a yummy breakfast treat, on the go snack, or a healthy dessert option, so I hope they fuel you this week to tackle those last bit of summer adventures.  It is hard to believe it is coming to a close and schools in my area go back today.  I pray blessings on each one of you!  Whether you be a mom with kids, a student, or just someone who is left to work those now understaffed shifts.  

Happy Pilgrimming!



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