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You are here: Home / Recipes / Breakfast / Carrot and Zucchini Muffins With Oatmeal Crumble Topping

Carrot and Zucchini Muffins With Oatmeal Crumble Topping

Monday, March 31, 2014 by Lolli 23 Comments

Zucchini bread is my absolute favorite kind of bread to make (and eat). For days, I was eyeing the zucchini in my fridge that I had bought to use for a dinner meal (have you seen the sausage and zucchini biscuits that I posted last week?), wishing that I had bought extra zucchini to make bread.

At the end of the day, I was left with a single zucchini…not enough to make a full batch of bread, but enough to inspire me to try something new. I decided to add an equal amount of shredded carrots – another vegetable I love in baked goods.

Zucchini bread and carrot cake got together and these delicious muffins are their babies. OK, maybe that didn't really happen, but these carrot and zucchini muffins with oatmeal crumble topping are SO good, you've got to try them!

Wow! The combination was better than I expected, and based on how fast the batch disappeared, I’d say that the family loved them, too.

Carrot and Zucchini Muffins With Oatmeal Crumble Topping

Zucchini bread and carrot cake got married and these delicious muffins are their children. OK, maybe that didn't really happen, but these carrot and zucchini muffins with oatmeal crumble topping are SO good, you've got to try them!

4.7 from 3 reviews
Carrot and Zucchini Muffins
 
Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
Author: Lolli
Ingredients
  • ⅔ cups vegetable oil
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon grated orange peel
  • 2 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ cup grated carrots
  • ½ cup grated zucchini (patted dry with a paper towel)
  • Topping:
  • ¼ cup sugar
  • ½ cup oatmeal
  • ½ teaspoon cinnamon
  • 2 tablespoons butter, room temperature
Instructions
  1. Line a muffin tin with cupcake liners or spray with nonstick cooking spray. Preheat oven to 350°.
  2. Mix vegetable oil, eggs, sugars, vanilla, and orange peel in a large mixing bowl.
  3. Sift dry ingredients together in a separate bowl. Add dry ingredients to bowl with wet ingredients and mix thoroughly.
  4. Gently fold in grated carrot and zucchini.
  5. Add batter to muffin tin; fill cups about ⅔ full.
  6. In a small bowl, mix topping ingredients. Crumb toppings work best if the butter is NOT melted. I like to "knead" the crumb mixture with my hands to get it nice and crumbly. Sprinkle generously on top of each of the filled muffin cups.
  7. Bake at 350° for about 25 minutes, or until toothpick inserted in center comes out clean. Let cool on a wire rack.
3.2.2265

 
Enjoy!

Zucchini bread and carrot cake got married and these delicious muffins are their children. OK, maybe that didn't really happen, but these carrot and zucchini muffins with oatmeal crumble topping are SO good, you've got to try them!

 

If the recipe and pictures haven’t convinced you to make these muffins yet, let me just leave you one last hook. See the inside…moist and delicious! And with 2 veggies inside, they’re healthier than the average muffin! You can’t beat a healthy breakfast recipe that tastes great and is perfect for on-the-go eating, right?

Zucchini bread and carrot cake got married and these delicious muffins are their children. OK, maybe that didn't really happen, but these carrot and zucchini muffins with oatmeal crumble topping are SO good, you've got to try them!

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About Lolli

Lolli has written 3740 post in this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. (Formerly Better in Bulk)

  • View all posts by Lolli →
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Filed Under: Breakfast, Desserts, Recipes, Vegetarian Tagged With: bread, breakfast, dessert, desserts, muffins, recipe, recipe linky, vegetarian

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Comments

  1. Mary says

    Wednesday, August 29, 2018 at 10:27 pm

    These look so flavorful and great as an afternoon snack.

  2. Marcelle says

    Thursday, August 23, 2018 at 1:21 am

    These muffins look so fluffy and I love that they have veggies hidden inside. Warm spices are my favorite and this recipe has me dreaming about fall! Will definitely make a batch :)

  3. Julie Wood says

    Sunday, August 27, 2017 at 9:06 am

    I love these muffins. They are so healthy and delicious. I could eat muffins every day if I could. These muffins are great for back to school this week!

  4. Lolli says

    Sunday, March 22, 2015 at 7:55 am

    Thank you! I try. Some recipes turn out better than others. lol Luckily,this recipe was a good experiment!

  5. Made From Pinterest says

    Sunday, March 22, 2015 at 1:30 am

    This looks absolutely amazing! I am going to be making this as soon as I possibly can. Yum! Please keep posting things like this so that I can keep making them! Once again… yum!

  6. Lolli says

    Saturday, March 21, 2015 at 11:24 pm

    I figured I wasn’t the only one! :) Thanks for stopping by!

  7. Meredith @ The Palette Muse says

    Saturday, March 21, 2015 at 6:15 pm

    I love zucchini anything, and these look perfectly delicious! I’m often in the same position of having just one zucchini on hand and a craving for zucchini bread, so I’m pinning these to my Recipes board for next time that happens. Nice to meet you on Show Me Saturday!

  8. Amy @ Ms. Toody Goo Shoes says

    Friday, March 20, 2015 at 9:00 pm

    Looks delish! Thanks for linking up at Best of the Weekend!

  9. Lolli says

    Wednesday, March 18, 2015 at 12:05 pm

    Exactly! And I hate throwing out a lone zucchini because I didn’t have a way to use it. :)

  10. Kyra says

    Wednesday, March 18, 2015 at 9:20 am

    This is a great idea to use up lone zucchinis! I often end up with a zucchini or two lying in the fridge and half the time they end up in the compost. Next time I will have to grate them to add to muffins, yum :) the oatmeal topping looks sooo good too, mmm!

  11. Kim @ 2justByou says

    Wednesday, March 18, 2015 at 12:15 am

    I love zucchini bread, and I love carrot bread too. So I’m sure I’ll love a combination of both!
    Found you at Wonderful Wednesday this week. =0)

  12. Lolli says

    Tuesday, March 17, 2015 at 10:54 pm

    Yes! Don’t you love finding ways to sneak veggies to kids? :)

  13. Brittany says

    Tuesday, March 17, 2015 at 10:48 pm

    I am always trying to find ways to sneak veggies into my kids mouth and this is the perfect recipe to do that! Thanks for sharing and I am most definitely pinning!

  14. shelly peterson says

    Friday, April 11, 2014 at 3:19 am

    I love muffins and I love Zucchini bread and carrot cake. This is a perfect recipe for me to try. They look so yummy!

  15. Kayla Seah says

    Thursday, April 3, 2014 at 4:43 pm

    Nothing like a veggie-based muffin! Love the additional of oatmeal crisp as well.

  16. Crystal says

    Monday, March 31, 2014 at 10:46 pm

    I love zucchini bread!! I tried carrot cake muffins last week and they were wonderful! Can’t wait to try these! Thanks for the awesome recipe!! Pinned :)

  17. Lolli says

    Monday, March 31, 2014 at 11:11 am

    I have only ever made carrot cake – I’ve never had a carrot muffin or bread, either. Have you ever had zucchini bread? I don’t think it tastes anything like zucchini…it’s just sweet, moist, and delicious. It’s definitely not a strong flavor in the bread – not like pumpkin or apple.

  18. valmg @ From Val's Kitchen says

    Monday, March 31, 2014 at 11:00 am

    Ok do you know that I have never had a carrot muffin?! I’m not crazy about zucchini, does the flavor come through strongly, or does the carrot sort of hide it?

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