The perfect hearty muffin to make-ahead. We love storing these Oatmeal Blueberry Carrot Zucchini Muffins for effortless yet satisfying breakfasts, and unexpected snack attacks.
I’m still on a high from a rest-filled weekend full of family.
Brian and I spent the weekend in Fort Wayne with my family. We enjoyed sipped seasonal cider, food trucks downtown, made sushi, and I binged on the Next Food Network Star (mom records this for me since we don’t have cable!)
Even though we packed in the fun, we were in bed by 10:30 (mostly because I couldn’t peel my eyes open any longer!) so I was able to get two full nights of sleep. I’m not one of those people that LOVES sleep, but I do recognize how much better I feel when I am all caught up on my zzz’s.
After our weekend in Fort Wayne, we then spent the afternoon with Brian’s family celebrating his parent’s 35th wedding anniversary! It was wonderful to have so much family time from BOTH sides all in one weekend.
After all of the fun, travel, and small amount of chaos from being away from home all weekend I hit the kitchen early yesterday evening to prep food for the week and pack Monday breakfasts/lunches.
One thing that has been on our bi-weekly meal prep “to make” list?
These Oatmeal Blueberry Carrot Zucchini Muffins.
This recipe was adapted from the Superhero Muffins recipe in the Run Fast. Eat Slow. cook book. While I adore that cook book and those recipes, after making the muffins time after time over the past several months, I have made some subtle changes based on ingredients I had on hand that week, curiosity, and just a pure love of putting my own twist on all things I make.
Typically, I make a batch of these muffins and after they cool, I store them in the freezer. I will then pull one out each night and put it in Brian’s lunch for a mid-morning snack or for breakfast. OR if I totally forget to plan ahead and I need a quick breakfast, I will just microwave them for about a minute (until heated through). They are excellent alone or topped with nut butter, totally satisfying, a little bit sweet (nothing overpowering), and packed with nutrition (thank you blueberries, carrots, zucchini, almond flour, and oats!).
For those with food allergies or intolerances – these Oatmeal Blueberry Carrot Zucchini Muffins are:
gluten free (if you use gluten free oats)
dairy free
low FODMAP (see the recipe notes)
Go ahead and whip up a batch, store them in the freezer and enjoy them any time you want a hearty and totally flavorful muffin 😉
The perfect hearty muffin to make-ahead. We love storing these Oatmeal Blueberry Carrot Zucchini Muffins for effortless yet satisfying breakfasts, and unexpected snack attacks.
Ingredients
Scale
2 cups almond flour*
1 cup oats**
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp baking soda
1/2 tsp sea salt
3 Tbsp flax seed meal
6 Tbsp water
1 cup grated zucchini
1 cup grated carrots
6 Tbsp almond oil or avocado oil (neutral cooking oil)
1/2 cup maple syrup
1 tsp vanilla extract
1/2 cup blueberries (frozen or fresh)
Instructions
Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with muffin liners, or spritz with non-stick cooking spray.
In a large bowl, combine the almond flour, oats, cinnamon, nutmeg, baking soda, and sea salt.
In a separate bowl, combine the flax seed meal, water, zucchini, carrots, oil, maple syrup and vanilla.
Mix the wet ingredients into the dry ingredients.
Fold the blueberries into the muffin batter.
Divide the batter evenly between 12 muffin tins.
Bake for 25-35 minutes at 350 degrees Fahrenheit.
Notes
*Almonds can be high FODMAP, and almond meal/flour is ok in a 1/4 cup serving. This recipe utilizes an amount that is divided out to be less than 1/4 cup serving for each muffin. **Oats can be high FODMAP when served in more than 1/4 cup serving. This recipe utilizes an amount that is divided out to be less than 1/4 cup serving for each muffin.
You can easily store these muffins in the freezer for use at a later date. Simply set the desired amount out the night before, or microwave for about 1 minute or until heated through.
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
Adapted from Superhero Muffins in the Run Fast. Eat Slow. cook book.
I make these weekly and eat two for breakfast daily with fat free yogurt and a little honey drizzled on top. I should probably cut back to one a day but they are so good! They are crumbly and super moist. I added a little extra almond flour last time, which firmed them up but I may like the more crumbly version better I often add a couple of tablespoons of Chia seeds. With my next batch, I plan to add some super greens powder to see how it tastes.
Hi Melanie! I am so glad you love this recipe! I haven’t tried to make it in a loaf, so I haven’t thought of those tips to adapt the recipe that way. Maybe try a little less almond flour? I Would have to get to work in the kitchen on this one 🙂
Hi Alma! Great question – typically you cannot sub almond flour and gluten free flour in a 1:1 ratio, so I think it would change the consistency of the muffin. That being said, I have not tested it like this – so if you make them with gluten free flour and have a successful end product let me know what you did! 🙂
Great thanks, will let you know if I try them and how they turn out. I just spotted a typo in my previous comment – obviously it should have said “nut free” not “but free” ha ha
[…] from Sinful Nutrition center row: Sweet Potato Crust Veggie Quiche from And Her Little Dog Too, Oatmeal Blueberry Carrot Zucchini Muffins from Treble in the Kitchen, Cranberry Orange French Toast Bake from Kim’s Craving, and […]
I love whipping up muffins to have around as a healthy snack during busy weekdays! But, I hardly ever put veggies in them so I love the idea of using carrot + zucchini. These muffins sound hearty and yummy!
One of my friends swears by the Superhero Muffins from Run Fast. Eat Slow. I’ve always been curious but still haven’t tried them – love that you made a low FODMAP version for us IBS-sufferers!
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I make these weekly and eat two for breakfast daily with fat free yogurt and a little honey drizzled on top. I should probably cut back to one a day but they are so good! They are crumbly and super moist. I added a little extra almond flour last time, which firmed them up but I may like the more crumbly version better I often add a couple of tablespoons of Chia seeds. With my next batch, I plan to add some super greens powder to see how it tastes.
Thank you for the kind words! I am so glad you like these muffins!!
I’m obsessed with these! They’re so delicious warmed in the morning with some coconut yogurt and fruit! I’ll be making them again & again!
Thank you!
I tried these and they taste gray but mine came out very crumbly. Just not holding together well. How can we fix that?
Delicious! My son loves these!
Yay! My girls love them too!
We love this recipe! I often make it as a loaf but it is so dense and moist. Any tips to make it less so?
Hi Melanie! I am so glad you love this recipe! I haven’t tried to make it in a loaf, so I haven’t thought of those tips to adapt the recipe that way. Maybe try a little less almond flour? I Would have to get to work in the kitchen on this one 🙂
Hi, I was just wondering if you could use gluten free flour in place of the almond flour to make it but free?
Hi Alma! Great question – typically you cannot sub almond flour and gluten free flour in a 1:1 ratio, so I think it would change the consistency of the muffin. That being said, I have not tested it like this – so if you make them with gluten free flour and have a successful end product let me know what you did! 🙂
Great thanks, will let you know if I try them and how they turn out. I just spotted a typo in my previous comment – obviously it should have said “nut free” not “but free” ha ha
[…] from Sinful Nutrition center row: Sweet Potato Crust Veggie Quiche from And Her Little Dog Too, Oatmeal Blueberry Carrot Zucchini Muffins from Treble in the Kitchen, Cranberry Orange French Toast Bake from Kim’s Craving, and […]
I need to make these for my little man!
OMG! I think he would love them, but haven’t offered them to any children yet!! Would love to know if they are kid-approved!
I love whipping up muffins to have around as a healthy snack during busy weekdays! But, I hardly ever put veggies in them so I love the idea of using carrot + zucchini. These muffins sound hearty and yummy!
The veggies really don’t affect the flavor, so the carrots and zucchini are great for giving these a hearty texture and a nutrient bomb!
Those are some serious muffins! So many delicious veggies included!
SO MANY VEGGIES 🙂
These look and sound so delicious and filling – the perfect breakfast, packed with produce 🙂 I think I’d stir in some spirulina as well
Thanks, Christina!! They absolutely are!! I have not experimented with spirulina, but if you do give that a try let me know how it turns out!
I love how you combined so many fruits and veggies in these muffins! That ingredient list is super impressive and they look scrumptious!!
JAM packed with produce 🙂 Thanks, Sarah!
These would be perfect for a grab and go breakfast!
You are absolutely right, Julie!
One of my friends swears by the Superhero Muffins from Run Fast. Eat Slow. I’ve always been curious but still haven’t tried them – love that you made a low FODMAP version for us IBS-sufferers!
They are so delish! I highly recommend trying both versions, and any other recipes from that cookbook that look tasty…they all deliver!! 🙂