Description
Easy and wholesome one-bowl muffins filled with carrots and oats, perfect for a healthy breakfast or snack.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup brown sugar (or coconut sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup applesauce or yogurt
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup walnuts or raisins (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, stir together rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Add grated carrots, applesauce (or yogurt), vegetable oil (or melted coconut oil), and vanilla extract to the bowl and mix well.
- If desired, fold in walnuts or raisins.
- Grease or line a muffin tin and spoon the batter into each cup, filling about 2/3 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg