Description
Moist and spiced, these quick-baked carrot oatmeal muffins use pantry staples for an easy breakfast or snack. Customize with nuts or raisins and enjoy their autumn warmth in under 40 minutes without oil or alcohol.
Ingredients
2 cups rolled oats
1 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
2 cups grated carrots
½ cup applesauce
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup walnuts or raisins
Instructions
In a large bowl, whisk oats, brown sugar, baking powder, baking soda, cinnamon, and salt to combine.
Stir in grated carrots, applesauce, oil, and vanilla until just mixed (batter should remain slightly lumpy).
Fold in walnuts or raisins gently with a silicone spatula.
Fill greased muffin tins ⅔ full with batter.
Bake at 350°F (175°C) for 15-20 minutes until toothpick comes out clean. Cool for 5-10 minutes before serving.
Notes
Use quick oats for a softer texture
Coconut sugar or maple syrup substitute for brown sugar
For nut-free version omit walnuts and use raisins
Applesauce can be replaced with non-dairy yogurt or buttermilk
Vegetable oil can be swapped with melted coconut oil
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg