Healthy Breakfast Zucchini Oat Muffin Recipe

Name: Healthy Breakfast Zucchini Oat Muffin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Medium Zucchinis; 1 whole Large Carrot; 1/4 cups Walnuts; 1/2 cups All-purpose Flour; 1 cup Whole Wheat Flour; 1/2 teaspoons Baking Soda; 1/4 teaspoons Baking Powder; 1/4 teaspoons Salt; 1/2 teaspoons Cinnamon; 1 pinch Nutmeg; 2 whole Eggs; 1/4 cups White Sugar; 1/4 cups Light Brown Sugar; 1/4 cups Sunflower Oil; 2 teaspoons Vanilla Extract; 1/4 cups Creme Fraiche; 1/2 cups Jumbo Rolled Oats; 1 Tablespoon Turbinado Sugar

Servings: persons

2 whole Medium Zucchinis
1 whole Large Carrot
1/4 cups Walnuts
1/2 cups All-purpose Flour
1 cup Whole Wheat Flour
1/2 teaspoons Baking Soda
1/4 teaspoons Baking Powder
1/4 teaspoons Salt
1/2 teaspoons Cinnamon
1 pinch Nutmeg
2 whole Eggs
1/4 cups White Sugar
1/4 cups Light Brown Sugar
1/4 cups Sunflower Oil
2 teaspoons Vanilla Extract
1/4 cups Creme Fraiche
1/2 cups Jumbo Rolled Oats
1 Tablespoon Turbinado Sugar

1
Preheat oven to 350 F/175 C. Line a 12-count standard size muffin tin with paper liners, or grease muffin tin with oil.
2
Finely grate the zucchini and carrot and set aside. In a small pan, lightly toast the walnuts over medium heat for about five minutes. Remove from heat.
3
In a small bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4
In a large bowl, using a hand mixer on medium speed, cream together the eggs, white sugar, brown sugar, oil and vanilla. Slowly stir in the flour mixture and mix until just incorporated. Stir in the creme fraiche, zucchini, carrot and toasted walnuts.
5
For the topping, in a small bowl, mix together the oats and demerara (turbinado) sugar.
6
Fill muffin cups to about 3/4 full of batter. Evenly divide and sprinkle the oat and sugar mixture on top of the muffins. It will look like a lot of oats on top, but the muffin will expand and spread it out.
7
Bake for about 40 minutes. Muffins are done when the top is lightly golden, and a toothpick inserted in the middle of a muffin comes out mostly clean. Remove from oven.
8
Cool for about 5 minutes before removing the muffins from the tin. Serve with cream cheese.

550

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 whole Medium Zucchinis, 1 whole Large Carrot, 1/4 cups Walnuts, 1/2 cups All-purpose Flour, and more.

Yes, Healthy Breakfast Zucchini Oat Muffin falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Healthy Breakfast Zucchini Oat Muffin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions