Description
Easy to make carrot oatmeal muffins for a healthy breakfast or snack. Enjoy these muffins made in one bowl.
Ingredients
Scale
- 1 cup (110 g) peeled and grated carrots
- 1 cup (244 g) unsweetened applesauce
- 2 large eggs
- ¼ cup (59.15 ml) avocado oil
- 2 teaspoons vanilla
- ⅓ cup (73.33 g) packed light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1¼ cups (160 g) whole wheat flour
- ¾ cup (60.81 g) rolled oats
- ⅓ cup (39 g) chopped walnuts, plus extra for topping, optional
Instructions
- Preheat the oven to 375℉. Line a muffin tin with paper liners or grease with oil.
- Add grated carrots, applesauce, eggs, oil, vanilla, and brown sugar to a large bowl. Whisk well.
- Add baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl. Whisk to incorporate.
- Add the flour and rolled oats to the bowl. Stir until just combined. Do not over mix.
- Add in the walnuts (if using). Fold them into the batter.
- Spoon the batter into the 12 prepared muffin cups, filling about ¾ of the way. Top with walnuts, if desired.
- Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 20-22 minutes. Cook until the muffins have an internal temperature of 200℉.
- Allow them to cool in pan for 15 minutes before serving. Store in an air-tight container in the fridge for 4-5 days or in your freezer for up to a month.
Notes
- You can substitute flax eggs for regular eggs.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg