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Carrot Oatmeal Muffins

Moist Carrot Oatmeal Muffins for a Wholesome Breakfast Treat

Enjoy these Carrot Oatmeal Muffins for a nutritious and delicious breakfast option.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Vegetarian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Rolled Oats substitute with gluten-free oats for a GF version
  • 3/4 cup Brown Sugar or Coconut Sugar for a lower glycemic alternative
  • 1 tbsp Baking Powder ensure it’s fresh for optimal results
  • 1/2 tsp Baking Soda substitute with baking powder if needed
  • 1 tsp Cinnamon or other spices like nutmeg for variety
  • 1/2 tsp Salt enhances flavors
  • 1 cup Grated Carrots finely grated for better texture
  • 1/2 cup Applesauce or Yogurt for added moisture
  • 1/3 cup Vegetable Oil or Melted Coconut Oil
  • 1 tsp Vanilla Extract high-quality extract preferred
  • 1/2 cup Walnuts or Raisins optional add-ins
Optional Additions
  • 1 cup Chopped Apples for a fruity twist
  • 1/2 cup Shredded Coconut for a tropical touch

Equipment

  • Muffin tin
  • Mixing Bowl
  • Spoon or scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your muffin tin.
  2. In a large mixing bowl, combine rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
  3. Fold in the grated carrots, applesauce, vegetable oil, and vanilla extract into the dry mixture.
  4. If using, gently fold in walnuts or raisins.
  5. Fill each muffin cup about two-thirds full with the batter.
  6. Bake for 15-20 minutes and check for doneness with a toothpick.
  7. Let muffins cool in the tin for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 20gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 150mgPotassium: 100mgFiber: 2gSugar: 6gVitamin A: 250IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

These muffins can be stored at room temperature for 2-3 days or frozen for up to three months. To reheat, microwave for 15-20 seconds.

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