Blueberry Oat – Zucchini & Carrot Muffins!

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These good boys are made with so much love. If you struggle to get your green in, this is a great way! I won’t lie to you and tell you these are sugar-free, gluten-free, flour free, low-calorie muffins because THEY ARE NOT! But they must be somewhat healthier than a regular muffin no? They are loaded with Zucchini, Carrot, Oats and delicious Blueberries!

I did not come up with this by myself, if we need to blame someone please let it be Costco! While we were shopping they gave us a sample of the delicious one they sell there (I believe that one actually is Gluten Free!), but to be honest I always rather cooking most of my foods from scratch than buying frozen-ready food.

These muffins can be frozen and can quickly save your morning breakfast. When we are rushing for work I heat up a muffin and out the door I go!  I am sure we can continue to adjust these muffins to make them healthier, however, this version you see here is absolutely DELICIOUS! You could substitute sugar for honey, or coconut sugar, or stevia, or xylitol or whatever sweetener your heart desires. You could also substitute the vegetable oil for coconut oil if that is for you, and the flour for a gluten-free version or other low carb option.

Blueberry Oat Carrot Zucchini Muffins

Blueberry Oat – Zucchini & Carrot Muffins


Servings: 15

Blueberry Oat Carrot Zucchini Muffins


  • 1 1/2 cups all purpose flour
  • 1/2 cup rolled oats
  • 1/2 or 1 full scoop of protein powder (I use Quest - Vanilla flavor)
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 3/4 ground cinnamon
  • 1/2 tsp baking soda
  • 3/4 cup sugar
  • 3/4 cup vegetable oil
  • 2 large eggs
  • 1 cup finely grated carrot
  • 1 cup finely grated zucchini
  • 1/2 tsp vanilla extract
  • 1 cup blueberries (or cranberries!) frozen or natural


  1. Preheat oven to 375 F and grease a 12 cup muffin/cupcake pan with nonstick spray or butter and set aside.
  2. In a medium bowl whisk your dry ingredients: flour, oats, protein powder, baking powder, salt, cinnamon and baking soda.
  3. In a large bowl whisk sugar, oil, eggs, grated zucchini and carrot and vanilla.
  4. Add dry ingredients to wet ingredients folding gently with a spatula until just incorporated. Fold in your berries carefully or you will end up with blue batter!
  5. With the help of a regular size ice cream scoop, divide batter evenly in the prepared cupcake pan and bake for 25 minutes or until muffins are golden brown and the tops bounce back when touched or a toothpick inserted in the middle comes out clean.
  6. Cool pan on a wire rack for 10 minutes before removing muffins, With the help of an offset spatula or knife remove the muffins and let cool completely on a wire rack before storing.


To freeze, cool muffins in the refrigerator (so they won't break apart) and place 2-4 muffins in a freezer zip-lock bag, remove the excess of air and store in freezer for up to a month. You can also individually wrap with plastic cling and pop in the freezer. To defrost, remove all wrapping and place in the microwave for 1-2 minutes (check at 1 minute to avoid overheating and drying the muffin). If muffins were store in the refrigerator, warm up for 20-30 seconds only.


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