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I honestly made these a while back and forgot I never posted the recipe. They come out a little on the heavy side, but the taste is really good. I cut the sugar way back since I was making it for kids.


Zucchini Carrot Oatmeal Muffins

(Adapted from Yellow Bliss Road)


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1/2 cup rolled oats

1 cup all purpose flour

1 1/2 cup whole wheat flour

1 1/2 cups sugar

1 tablespoon baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

3 large eggs + 1 large egg white

3/4 cup oil

1 cup grated zucchini

1 cup grated carrot

3/4 cup raisins


Preheat oven to 350 degrees.


Mix dry ingredients in a large bowl and set aside.


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In a separate bowl, whisk eggs and oil.


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Stir in grated zucchini and carrots.


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Add to dry ingredients and stir until combined.


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Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.

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