Description
Moist, warmly spiced muffins packed with carrots, oats, and wholesome goodness.
Ingredients
Scale
- 1 ½ cups finely grated carrots
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¾ cup brown sugar
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup chopped walnuts (optional)
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together brown sugar, eggs, oil, milk, and vanilla until smooth.
- Stir in grated carrots and rolled oats.
- Add flour, baking powder, baking soda, cinnamon, and salt. Mix just until combined.
- Fold in chopped walnuts if using.
- Divide batter evenly into muffin cups, filling about ¾ full.
- Bake for 20–25 minutes until golden brown and a toothpick comes out clean. Cool slightly before serving.
Notes
- For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
- These muffins can be stored in an airtight container for up to 3 days.
- They freeze well; wrap individually and store in the freezer for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg