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.
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.
Here’s the recipe for the healthy and delicious Oatmeal Carrot Muffins, adapted from The Food Network:
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
½ cup oil
1 ½ cups applesauce
1 teaspoon vanilla extract
1 cup grated carrots (about 3)
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.