Description
Delightful muffins combining heartiness of oats and natural sweetness of grated carrots, perfect for busy mornings.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup grated carrots
- 1/2 cup flour (whole wheat or all-purpose)
- 1/2 cup sugar (brown or white)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk (or almond milk)
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
- Combine rolled oats, grated carrots, flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
- Whisk together milk, vegetable oil, egg, and vanilla extract in another bowl until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes before transferring to a wire rack.
Notes
For easier storage, freeze leftover muffins and reheat as needed. You can customize with nuts, dried fruit, or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 130
- Sugar: 6g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg