Description
Delightful muffins made with sweet carrots and chewy oats, perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup brown sugar (or coconut sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup applesauce or yogurt
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup walnuts or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Combine the oats, brown sugar, baking powder, baking soda, cinnamon, and salt in a large mixing bowl. Give it a quick stir to mix everything well.
- Add the grated carrots, applesauce (or yogurt), vegetable oil (or melted coconut oil), and vanilla extract to the dry ingredients.
- Mix everything together until just combined. If you’re using walnuts or raisins, fold them into the batter. Don’t overmix; a few lumps are perfectly fine!
- Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake in the preheated oven for about 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins keep well in an airtight container at room temperature for up to 2-3 days. For longer storage, freeze them for about 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: muffins, carrot, oats, breakfast, healthy, vegetarian