Description
Delicious, moist, and hearty muffins made with rolled oats and grated carrots, perfect for breakfast or 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 the oven: Set your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or using muffin liners.
- Mix the dry ingredients: In a large mixing bowl, combine your rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk together until unified.
- Combine the wet ingredients: Add grated carrots, applesauce (or yogurt), vegetable oil (or melted coconut oil), and vanilla extract to the dry mixture.
- Stir gently: Using a spatula, fold the ingredients until just combined. Avoid overmixing to keep your muffins airy.
- Add optional ingredients: If using walnuts or raisins, gently fold these in last to evenly distribute while keeping the mixture light.
- Fill the muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full for optimal rising.
- Bake and cool: Place your muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow cooling for a few minutes before transferring to a wire rack to finish cooling.
Notes
For better flavor, try using freshly grated carrots. You can customize these muffins by swapping in different nuts or dried fruits.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg