Healthy Oatmeal Carrot Muffins
User Reviews
4.6
156 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
12 Muffins
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Calories
224 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Healthy Oatmeal Carrot Muffins
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Whole grain carrot muffins made with all healthy ingredients! Lower in sugar and fat than regular muffins and a great source of complex carbs and fiber.
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Ingredients
- 2 cups quick oats
- 3/4 cup unsweetened applesauce or two large ripe bananas, mashed*
- 2 large eggs
- 2 Tbsp avocado oil
- 3 Tbsp brown sugar or pure maple syrup, optional**
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 3/4 tsp sea salt
- 1.5 tsp ground cinnamon
- ½ tsp ground ginger optional
- 1 ½ cups grated carrots
- 2/3 cup unsweetened shredded coconut optional
- 2/3 cup raw walnuts or pecans chopped
- 2/3 cup raisins
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners. You can also spray the muffin holes with cooking spray.
- Transfer the oats to a high powered blender and blend for 60 seconds, or until a flour forms.
- Add the applesauce (or mashed bananas) to a large bowl along with the eggs, oil, brown sugar (if adding), and vanilla extract. Mix until the wet ingredients are completely combined.
- Stir the oat flour, baking powder, sea salt, ground cinnamon, and ground ginger (dry ingredients) into the batter.
- Transfer the remaining ingredients (grated carrot, shredded coconut, chopped nuts, and raisins to the mixing bowl and stir everything together.
- Transfer the muffin batter to the muffin pan, filling the holes all the way up. If desired, sprinkle the top of the muffins with extra shredded coconut or chopped nuts.
- Bake on the center rack of the preheated oven for 22 to 28 minutes, or until muffins are golden brown on top and test clean.
- A great way of telling whether or not muffins are fully cooked is by taking the internal temperature. To do so, insert a digital thermometer into the center of a muffin and wait until the numbers stop moving. The muffin is fully cooked if it has reached 190 degrees Fahrenheit or higher.
- Allow the muffins to cool completely before attempting to peel off a muffin paper to eat for the best results. If you try peeling off the muffin papers before the muffins have cooled, you’ll lose a decent amount of muffin to the paper.
Notes
- *You can also use two large ripe bananas (mashed), which should be about 1 cup of mashed banana. As an alternative, blend up 1 cup of pineapple chunks and use pineapple puree.
- *You can also use two large ripe bananas (mashed), which should be about 1 cup of mashed banana. As an alternative, blend up 1 cup of pineapple chunks and use pineapple puree.
- **I typically leave out the brown sugar. Use up to ½ cup of sugar for sweeter muffins.
- **I typically leave out the brown sugar. Use up to ½ cup of sugar for sweeter muffins.
Nutrition Information
Show Details
Serving
1muffin (of 12)
Calories
224kcal
(11%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Cholesterol
31mg
(10%)
Sodium
263mg
(11%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1muffin (of 12) | |
| Calories | 224kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 31mg | 10% |
| Sodium | 263mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
156 reviews
Excellent
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