Looking for a nutritious and delicious way to kickstart your day? These Healthy Carrot and Oat Muffins pack a punch of flavor while providing a wholesome dose of health benefits. Perfect for busy mornings, these muffins are not only easy to make, but they're also a fantastic option for meal prep. Whether you're seeking a quick breakfast or a healthy snack, this recipe is sure to become a household favorite. Their natural sweetness from the carrots and applesauce makes them appealing to both kids and adults alike.
Ingredients
Scale:
1 cup rolled oats
1 cup whole wheat flour (or gluten-free flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg (optional)
1 cup grated carrots (about 2 medium carrots)
1/2 cup unsweetened applesauce
1/2 cup maple syrup or honey
1/4 cup almond milk (or any non-dairy milk)
1/4 cup vegetable oil or melted coconut oil
1 teaspoon vanilla extract
1/4 cup chopped nuts (walnuts or pecans) (optional)
1/4 cup raisins or dried cranberries (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, combine all the dry ingredients: rolled oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together until well combined.
In another bowl, mix the grated carrots, applesauce, maple syrup, almond milk, vegetable oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined.
If using toppings, fold in the chopped nuts and dried fruit.
Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick comes out clean.
Once baked, remove from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack.
