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Carrot Oatmeal Muffins

Moist and Nutty Carrot Oatmeal Muffins for Energizing Mornings

Delicious and easy Carrot Oatmeal Muffins, perfect for nutritious breakfasts and packed with wholesome ingredients.
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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: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Rolled Oats gluten-free oats can be used
  • 3/4 cup Brown Sugar or Coconut Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 2 medium Grated Carrots finely grated
  • 1/2 cup Applesauce or Yogurt
  • 1/3 cup Vegetable Oil or Melted Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Walnuts or Raisins optional

Equipment

  • Muffin tin
  • Mixing Bowl
  • Whisk

Method
 

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

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 150mgPotassium: 100mgFiber: 3gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

These muffins can be stored in an airtight container for up to 2-3 days at room temperature or frozen for up to 3 months.

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