Description
Delicious and nutritious muffins bursting with the natural sweetness of carrots and oatmeal, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup grated carrots
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup maple syrup or honey
- 1/2 cup milk (or dairy-free alternative)
- 1/2 cup vegetable oil or melted coconut oil
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease your muffin tin or line it with paper liners.
- Mix dry ingredients: In a large mixing bowl, whisk together oats, grated carrots, flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Combine wet ingredients: In a separate bowl, whisk together milk, oil, eggs, and maple syrup or honey.
- Bring it together: Pour the wet ingredients into the dry mixture and gently mix until just combined; fold in raisins if using.
- Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake to perfection: Bake for about 18-20 minutes, or until a toothpick comes out clean.
- Cool slightly: Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack.
Notes
These muffins are great for meal prep and can be frozen for up to three months. Reheat in the microwave for 15-20 seconds before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg