Carrot Zucchini Oatmeal Mini Muffins

Carrot Zucchini Oatmeal Mini Muffins

Whole grain, veggie- and fruit-filled muffins that can be enjoyed at any time of the day.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Snack
Servings 24 muffins


  • 1 cup whole wheat flour
  • 3/4 cup quick oats
  • 1 Tbsp baking powder
  • 1/2 tsp cinnamon
  • 1 medium ripe banana
  • 1/2 cup canola oil
  • 1 large egg
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup zucchini grated
  • 1 cup carrot grated
  • 1/3 cup hemp seeds (optional)
  • 1/2 cup chocolate chips (optional)


  • Preheat oven to 350 degree Fahrenheit. Grease mini muffin pan or coat with non-stick cooking spray.
  • In medium bowl, combine flour, oats, baking powder and cinnamon. Set aside.
  • In large bowl, mash ripe banana. Whisk in oil, egg, maple syrup and vanilla extract.
  • Add flour mixture to banana mixture and stir until just combined.
  • Grate carrot and zucchini directly into bowl. Add chocolate chips and hemp hearts, if using. Stir gently to incorporate added ingredients.
  • Evenly distribute batter throughout mini muffin pan.
  • Bake for 13-15 minutes or until toothpick inserted into centre of a muffin comes out clean.
  • Let muffins rest in pan before moving to a cooling rack.


Recipe courtesy of the Farm to School Manitoba Program Coordinator, Melodie Ho, MScFN, RD
Keyword Breakfast, Carrot, Muffin, Snack, Whole grain, Zucchini