Healthy Oatmeal Carrot Muffins
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
25 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
Description
This recipe uses homemade oat flour by blending quick oats finely, then combines it with mashed applesauce or banana, eggs, avocado oil, and optional brown sugar or maple syrup. Baking powder, salt, cinnamon, and optional ginger add light leavening and warm spice. Grated carrot contributes moisture and natural sweetness, while walnuts, raisins, and coconut add texture and flavor.
The batter is mixed until combined and baked in muffin liners until the tops are golden and a toothpick tests clean. The muffins have a tender crumb with a balance of sweet and earthy flavors and nutty crunch.
You can substitute mashed bananas or pineapple puree for applesauce, and adjust sweetness with or without added sugar. These muffins work well as a nutritious snack or quick breakfast.
Ingredients
- 2 cups quick oats
- 3/4 cup applesauce or two large ripe bananas, mashed, unsweetened
- 2 large egg
- 2 Tbsp avocado oil
- 3 Tbsp brown sugar or pure maple syrup, optional**
- 2 tsp vanilla extract pure
- 2 tsp baking powder
- 3/4 tsp salt sea salt
- 1.5 tsp ground cinnamon
- ½ tsp ground ginger optional
- 1 ½ cups carrot grated
- 2/3 cup coconut optional, unsweetened, shredded
- 2/3 cup walnut chopped, raw, or pecans
- 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
- Use two large ripe bananas or one cup of pineapple puree instead of applesauce for the wet ingredient.
- Adjust sweetness by adding up to ½ cup of brown sugar if desired; the recipe works fine without additional sugar.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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