Description
Healthy oatmeal carrot muffins made in one bowl. Perfect for a nutritious breakfast or snack.
Ingredients
Scale
- 1 cup (120g) peeled and grated carrots
- 1 cup (240g) unsweetened applesauce
- 2 large eggs (or 2 flax eggs)
- 1/4 cup (60ml) avocado oil
- 21/2 teaspoons vanilla
- 1/3 cup (70g) packed light brown sugar
- 11/2 teaspoon baking powder
- 1/21/2 teaspoon baking soda
- 1/21/2 teaspoon salt
- 11/2 teaspoon cinnamon
- 1/21/2 teaspoon ground nutmeg
- 1 1/4 cups (150g) whole wheat flour
- 3/4 cup (75g) rolled oats
- 1/3 cup (40g) chopped walnuts (plus extra for topping, optional)
Instructions
- Mix Dry Ingredients: Start by whisking together the whole wheat flour, rolled oats, baking powder, baking soda, salt, cinnamon, and ground nutmeg in a bowl until everything looks nice and combined. You want to see a lovely even color throughout the mix. Just be careful not to overdo it, or your muffins might be a bit dense.
- Stir in Wet Ingredients: Gently stir the unsweetened applesauce, avocado oil, eggs, and vanilla into the dry mixture until it just comes together. The batter will become thick and a little lumpy, which is totally fine. Overmixing can lead to tough muffins, and nobody wants that.
- Add Grated Carrots: Fold in the grated carrots to the batter, ensuring you get that lovely orange color peeking through. The sweet smell will start to fill the kitchen. Be sure to grate the carrots finely because big chunks can make for an awkward bite.
- Scoop into Muffin Tin: Scoop the batter into a greased muffin tin, filling each cup about three-quarters full. As you do this, the batter should settle nicely, ready to rise. Do not overload them, or they might spill over while baking, which can be a mess.
- Bake to Perfection: Pop the muffins in the oven at 375 degrees F and let them bake for about 20 minutes until they have risen nicely and are golden brown. The aroma will be irresistible, and you should see a slight dome on top. Keep an eye on them, as baking too long can make them dry.
- Cool & Enjoy Muffins: After taking them out, let the muffins cool in the tin for a few minutes before transferring them to a wire rack. You will see the muffins firm up a bit as they cool. Avoid waiting too long to transfer them, as they might stick.
Notes
- Store in an air-tight container in the fridge for 4-5 days or in the freezer for up to a month.
- Do not over mix the batter to ensure fluffy muffins.
- For added sweetness, consider slightly increasing the brown sugar.
- If the muffins are too dry, check for doneness around 20 minutes of baking, and adjust accordingly.
- To ensure a smoother batter, finely grate the carrots rather than leaving them in larger chunks.
- If the muffins did not rise properly, check the freshness of your baking powder and baking soda.
- For best results, warm in the microwave for 10-15 seconds or in a preheated oven at 350 degrees F for 5-10 minutes.
- Enjoy with a dollop of yogurt on top.
- Pair with a smoothie for a nutritious breakfast.
- Serve with nut butter for a hearty snack.
- Add raisins or dried cranberries for extra sweetness.
- Replace walnuts with sunflower seeds for a nut-free version.
- Incorporate spices like ginger for a different flavor.
- Feel free to substitute applesauce with mashed banana for additional moisture.
- Use a gluten-free flour blend as a cup-for-cup replacement for those with gluten sensitivities.
- Quality carrots will yield the best flavor; look for fresh, vibrant ones at the market.
Nutrition
- Serving Size: 1 muffin
- Calories: 174
- Sugar: 9g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 31mg