Oatmeal Carrot Muffins

 Posted by on November 6, 2013  Add comments
Nov 062013
 

 

I was in a baking mood today, but my cupboards are looking a little sparse lately, so I didn’t really have much on hand to work with.  I did have a bag of carrots in the refrigerator, and some quick oats in the cupboard, so I decided to whip up a batch of Oatmeal Carrot Muffins

Oatmeal Carrot Muffins

I found a recipe online from The Food Network, for Oatmeal Muffins.  I had all of the necessary ingredients, except for yogurt.  I did, however, have some applesauce, so I thought I’d try that instead of the yogurt, and it actually worked out pretty good!

Packed with oats, carrots and applesauce, these muffins are a great option for a nutritious breakfast on the go!  I’ve been having a hard time finding time to eat breakfast lately, as Kayleigh demands a lot of my attention in the mornings.  It’ll be nice to take one of these muffins out of the freezer, pop it in the microwave for a few seconds, and have a healthy breakfast without too much of a production.

Oatmeal Carrot Muffins

Here’s the recipe for the healthy and delicious Oatmeal Carrot Muffins, adapted from The Food Network:

Ingredients:

2 cups flour
1 cup quick oats
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
2 eggs
½ cup oil
1 ½ cups applesauce
1 teaspoon vanilla extract
1 cup grated carrots (about 3)

Directions: 

1. Preheat oven to 350 degrees.

2. Sift together flour, quick oats, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.

3. Mix eggs, oil, applesauce and vanilla in a large mixing bowl. Stir in carrots and then dry ingredients.

4. Spoon into prepared muffin cups. Bake for 30 minutes.

This recipe makes approximately 18 regular sized muffins.

Enjoy!

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