Description
Delicious and healthy carrot oat muffins, perfect for breakfast or snacks.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup almond milk (or milk of choice)
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped nuts or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine the almond milk, honey (or maple syrup), melted coconut oil, egg, and vanilla extract. Whisk together until well combined.
- Stir in the rolled oats and grated carrots until fully incorporated into the wet mixture.
- Add the cinnamon, baking powder, baking soda, and salt. Mix until just combined, ensuring not to overmix.
- If you’re using nuts or raisins, fold them into the batter now.
- Using a spoon or an ice cream scoop, fill each muffin cup with the batter, about 3/4 full.
- Place muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool for about 10 minutes in the tin before transferring them to a wire rack to cool completely.
Notes
- Experiment with different add-ins like chocolate chips or dried fruit for variety.
- Store leftover muffins in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg