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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)
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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.