Delicious and Nutritious Carrot Oat Muffins
I'm always searching for an easy breakfast recipe I can quickly grab and eat. These muffins are moist and made with carrots, oats, and whole wheat for a healthy mix. They're not too sweet, making them a nice option instead of plain cereal or oatmeal in the morning. Even my five-year-old enjoys them! 😁
Ingredients:
- 1 cup grated carrots (about 2 medium-sized carrots)
- 1 cup unsweetened applesauce
- 2 large eggs (at room temperature)
- 1/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/3 cup packed brown sugar
- 1 and 1/4 cups whole wheat flour
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/3 cup chopped pecans (optional)
- 1/3 cup raisins (optional)
Cooking Instructions:
Step 1: Gather your ingredients and make sure the eggs are at room temperature. Preheat the oven to 375°F.
Step 2: In a bowl, mix together whole wheat flour, rolled oats, spices, baking soda, baking powder, and salt. Set aside.
Step 3: Wash, peel, and grate enough carrots to get one cup.
Step 4: In a separate bowl, whisk together applesauce, oil, eggs, vanilla extract, and brown sugar.
Step 5: Add the grated carrots to the liquid mixture and mix well.
Step 6: If you're using nuts and raisins, add them to the liquid mix and stir. I chose to skip the raisins this time.
Step 7: Combine the dry ingredients with the wet ingredients, stirring until just mixed. Avoid overmixing.
Step 8: Grease muffin tins and fill each about 3/4 full. I used a large dough scoop for equal measurements, and I got 16 muffins. Your count may vary based on your tin size.
Step 9: Bake for 20 minutes. A toothpick should come out clean. Let the muffins cool for 10 to 15 minutes before transferring to a wire rack for room temperature cooling.
Step 10: Store the muffins in an airtight container in the fridge for up to five days. You can warm them in the microwave for about 10 to 20 seconds. These muffins also freeze well.