Carrot Oat Muffins
User Reviews
5
Carrot Oat Muffins
Description
Carrot Oat Muffins bring together carrots, oats, whole wheat, and all-purpose flours for a hearty and moist muffin. The recipe starts by combining buttermilk, eggs, vegetable oil, and vanilla, which adds a creamy moisture base. Finely grated carrots fold into the wet ingredients giving a natural sweetness and texture. The dry mixture incorporates flours, oats, sugars, baking powder, baking soda, cinnamon, and salt, offering balanced rising and warm flavor.
After mixing wet and dry ingredients just until combined to avoid toughness, the batter is spooned evenly into greased muffin cups. Baking begins at a high temperature for 5 minutes to help rise, then continues at a lower temperature to finish gently, ensuring a tender crumb. The coarse sugar sprinkled on top before baking provides a slight crispness to the muffin tops.
These muffins have a soft, moist interior with the chewiness of oats and a light cinnamon undertone from the spices. Serving as a good on-the-go breakfast or snack, they combine wholesome ingredients without being dense. Substitutions can be made for buttermilk or brown sugar if needed, adapting the recipe while maintaining its character.
Ingredients
- 1 cup buttermilk
- 2 egg large
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ cup carrot packed, finely grated
- ¾ cup all-purpose flour
- ¾ cup whole wheat flour
- ¾ cup old-fashioned oats
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar optional, coarse
Instructions
- Preheat oven to 425°F. Grease 14 standard (2½-inch) muffin cups with nonstick cooking spray.
- Whisk buttermilk, eggs, oil, and vanilla extract together in large mixing bowl until well-combined.
- Stir in carrot until combined.
- Add all-purpose flour, whole wheat flour, oats, granulated sugar, brown sugar, baking powder, cinnamon, baking soda and salt; stir just until combined. Don't overmix.
- Spoon batter evenly into prepared muffin tin cups.
- Sprinkle with coarse sugar, if using.
- Bake 5 minutes.
- Without removing the muffins, decrease oven temperature to 350F and continue baking for 15-20 minutes or until the muffins spring back when lightly pressed or a toothpick inserted into centers comes out clean.
- Cool in the pan for 5 minutes.
- Remove to a wire rack to finish cooling.
Notes
- You can use regular or low-fat buttermilk, or substitute with a homemade buttermilk alternative.
- Vegetable oil can be replaced with another neutral-tasting oil.
- Both light and dark brown sugar work; packing the sugar is optional depending on desired sweetness.
- The estimated nutrition values are approximate and may vary based on brands and exact measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14muffins
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 127kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 24mg | 8% |
| Sodium | 162mg | 7% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 807IU | 16% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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