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)
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.
In a separate bowl, whisk eggs and oil.
Stir in grated zucchini and carrots.
Add to dry ingredients and stir until combined.
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.