Carrot Oatmeal Muffins

Carrot Oatmeal Muffins Recipe made healthy and moist with applesauce, oats, whole wheat flour and honey.

I have been craving carrot oatmeal muffins for weeks. Carrots make muffins sweet and moist naturally, without loads of sugar and any oil. Since I always have bags and bags of organic carrots on hand, this recipe was a no special grocery store trip.

These days I cook with organic ingredients I purchased at a reasonable price rather than a recipe idea out of the blue. Eating seasonal makes eating organic on a budget possible. And you can’t beat a 2 lbs bag of carrots for $2, can you?! Even Walmart carries organic carrots.

I made two batches of these carrot oatmeal muffins with applesauce: one with oat bran and another one with quick oats. Both came out delicious and fluffy. I also added raisins and walnut pieces. I froze zero muffins because they were so delicious.

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Also try this healthy carrot cake breadbaked oatmeal breakfast bars with carrots, or never failing healthy banana muffins.

How to Make Carrot Oatmeal Muffins

Carrot Oatmeal Muffins Recipe made healthy and moist with applesauce, oats, whole wheat flour and honey.

In a large mixing bowl, add eggs and whisk for 15 seconds. Add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda and salt.

Carrot Oatmeal Muffins Recipe made healthy and moist with applesauce, oats, whole wheat flour and honey.

Whisk well to combine.

Carrot Oatmeal Muffins Recipe made healthy and moist with applesauce, oats, whole wheat flour and honey.

Now it’s time to incorporate dry ingredients one by one.

Carrot Oatmeal Muffins Recipe made healthy and moist with applesauce, oats, whole wheat flour and honey.

Add carrots and stir a few times. Add oat bran or oats and whole wheat flour; gently mix until combined. Do not over mix.

Carrot Oatmeal Muffins Recipe made healthy and moist with applesauce, oats, whole wheat flour and honey.

Stir in raisins and nuts.

Carrot Oatmeal Muffins Recipe made healthy and moist with applesauce, oats, whole wheat flour and honey. Carrot Oatmeal Muffins Recipe made healthy and moist with applesauce, oats, whole wheat flour and honey.

Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 25 minutes or until a toothpick inserted in the centre comes out clean.

Carrot Oatmeal Muffins Recipe made healthy and moist with applesauce, oats, whole wheat flour and honey.

Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.

Enjoy!

Recipe

Carrot Oatmeal Muffins

Carrot Oatmeal Muffins

Ingredients

  • 2 large eggs
  • 3/4 cup applesauce, unsweetened
  • 1/3 cup maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp baking powder, aluminum free
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups grated carrots, packed
  • 1 cup oat bran or quick/rolled oats
  • 1 cup whole wheat flour
  • 1/3 cup raisins or chopped dates (not packed)
  • 1/3 cup nuts, coarsely chopped (walnuts (I used cheaper pieces rather than whole), pecans, hazelnuts)
  • Cooking spray (I use Misto)

Directions

  1. Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
  2. In a large mixing bowl, add eggs and whisk for 15 seconds. Add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine. Add carrots and stir a few times. Add oat bran or oats and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins and nuts.
  3. Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.
  4. Storage Instructions: Refrigerate in a glass airtight container for up to 1 week or freeze for up to 6 months.
http://ifoodreal.com/carrot-oatmeal-muffins/

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 1 muffin:
Calories: 141.7
Total Fat: 3.7 g
Cholesterol: 35.8 mg
Sodium: 202.3 mg
Total Carbs: 27.5 g
Sugars: 12.4 g
Dietary Fiber: 3.7 g
Protein: 4.4 g
WW Points+: 4

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