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Home Breakfast Healthy Carrot Oat Muffins

Healthy Carrot Oat Muffins

Name: How to cook Healthy Carrot Oat Muffins - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 12 to 16 muffins
Cuisine: Us

Introduce

Chef :

Chris Gan

Healthy Carrot Oat Muffins

I’m always on the lookout for a quick grab-and-go breakfast recipe. These muffins are moist, and have a healthy combination of carrots, oats, and whole wheat. They aren’t too sweet, which makes them a good alternative to plain cereal or oatmeal in the morning. Plus, my five-year-old really likes them! 😁

Ingredient

Food ration :

Makes 12 to 16 muffins

Cooking time :

20 to 22 minutes

1 cup

grated carrots (you’ll need about 2 medium-sized carrots)

1 cup

unsweetened applesauce

large eggs at room temperature

1/4 cup

vegetable oil

2 teaspoons

vanilla extract

1/3 cup

packed brown sugar

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

Assemble your ingredients. Ensure that the eggs are at room temperature. Preheat the oven to 375°F.

* Step 2

Combine the whole wheat flour, rolled oats, spices, baking soda, baking powder, and salt in a bowl. Mix well and set aside.

* Step 3

Wash, peel, and grate enough carrots for one cup.

* Step 4

In a separate bowl, combine the applesauce, oil, eggs, vanilla extract, and the brown sugar. Whisk well.

* Step 5

Add the grated carrots to the liquid ingredients, and mix well.

* Step 6

If you are adding nuts and raisins, add them to the liquid ingredients, and stir to combine. I chose to omit the raisins this time.

* Step 7

Add the dry ingredients to the wet, and stir until just combined. You don’t want to see any dry streaks of flour in the batter, but you also don’t want to over mix it.

* Step 8

Grease muffin tins (I used Pam). Fill each about 3/4 full. I used a large dough scoop to get equal measurements. I ended up with 16 muffins. Your final number of muffins may vary depending on the size of your muffin tins.

* Step 9

Bake the muffins for 20 minutes. And inserted toothpick should test clean. Remove the muffins from the oven and allow them to cool for 10 to 15 minutes before removing them, and allowing them to cool to room temperature on a wire rack.

* 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.