Zucchini ~ Carrot ~ Raisin Muffins


  • 2 cup Carrot
  • 1.5 cups raisins
  • 2 cup Zucchini
  • 3 Eggs, large
  • 1 cup rolled oats
  • 2 cup All-purpose flour
  • 2 tbsp Baking powder
  • 3 tsp Cinnamon, ground
  • 2 tsp Salt
  • 3 cups Sugar (I used organic cane sugar)
  • 3 Whole wheat flour (or regular is fine too)
  • 1.5 cup vegetable oil


Preheat over to 350 degrees.

In a bowl mix eggs & oil.  Add carrots and zucchini (make sure to squeeze out all the excess water first)!

Mix dry ingredients.  Add wet ingredients to dry ingredients and stir.

Line your muffin tin with paper liners or spray with nonstick cooking spray.  Fill each muffin cup 3/4 full and bake about 15-20 minutes until toothpick readiness test (insert toothpick into muffins until it comes out clean).

Makes 24 muffins.  The muffins freeze very well too!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s