Oatmeal veggie muffins with freeze dried blueberries

Veggies Made Great Inspired Oatmeal Muffins (Small Batch, Gluten-Friendly)

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Veggies Made Great Inspired (Makes 5-6 Muffins)

Published September 3, 2025

Why You’ll Love This Recipe

These healthy veggie muffins are a homemade twist on the popular Veggies Made Great brand. Made with oats, carrots, zucchini, and freeze-dried blueberries, they’re lightly sweetened with honey and a touch of brown sugar (optional). These muffins are soft, moist, and perfect for a grab-and-go breakfast or wholesome snack. Naturally gluten-friendly, freezer-friendly, and ideal for small-batch baking!

Small-Batch Muffins, Big Flavor—Thanks to the NutriBullet!
Making this recipe was incredibly easy thanks to my NutriBullet blender. It turned rolled oats into soft, fluffy oat flour in seconds, giving my muffins their light, moist texture. If you’re looking for a compact, reliable blender that handles oats like a champ, you can grab one in your favorite color on Amazon.

 Click here to check out the NutriBullet on Amazon.

Disclosure: This post contains affiliate links. If you click through and make a purchase, I may earn a small commission at no extra cost to you. Thank you for supporting FoodFinanceTV!

Craving something fruity instead? Check out my Lemon Blueberry Ricotta Oat Muffins. A small-batch recipe that’s fluffy, tangy, and bursting with fresh blueberries. They’re the perfect balance of hearty oat flour and light cake flour.

Hope you enjoy this Bakebit!

Oatmeal veggie muffins with freeze dried blueberries
Bakebit

Veggies Made Great Inspired Oatmeal Muffins (Small Batch, Gluten-Friendly)

Veggies Made Great Inspired (Makes 5–6 Muffins)
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Servings: 6
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • ½ cup oat flour grind rolled oats in a blender until fine
  • ¼ cup rolled oats
  • ¼ tsp baking soda
  • ¼ tsp cinnamon
  • Pinch of salt
  • 4 tbsp freeze-dried blueberries (not fresh or frozen)
  • 1 tbsp brown sugar optional
Wet Ingredients
  • 1 small zucchini shredded and squeezed of excess water
  • 1 medium carrot or 2 small, shredded and squeezed of excess water
  • 2 tbsp honey or maple syrup
  • 1 egg
  • 2 tbsp sour cream or Greek yogurt, if preferred
  • 1 tbsp oil olive or neutral oil
  • ½ tsp vanilla extract

Equipment

  • blender  (NutriBullet)
  • Muffin pans

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a muffin tin or line with 5-6 paper liners.
  2. In a medium bowl, mix the egg, sour cream (or Greek yogurt), honey, oil, and vanilla. Stir in the shredded zucchini, carrot, and freeze-dried blueberries. Let the mixture rest for 15-30 minutes.
    Top left: whole zucchini and carrots in a clear bowl on a light wooden surface. Bottom left: close-up of a baked oatmeal veggie muffin with visible blueberries. Right side: prep bowls with flour, dried blueberries, and a green spatula before mixing.
  3. Make the flour: Blend rolled oats into a fine oat flour if you haven’t already.
    Blended oatmeal green Nutribullet.
  4. In a large bowl, whisk together the oat flour, rolled oats, baking soda, cinnamon, salt, and brown sugar (if using).
  5. Combine the wet and dry ingredients until just mixed.
  6. Spoon the batter evenly into 5-6 muffin cups.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cool in the pan for 1-2 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

I only used freeze-dried blueberries. Fresh or frozen berries release moisture and may alter the texture.
Be sure to squeeze out excess water from the shredded zucchini and carrot to avoid soggy muffins.

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