Healthy Oatmeal Carrot Muffins Recipe

Whole grain carrot muffins with no harmful substances! Lower in sugar and fat than ordinary muffins, high in complex carbohydrates and fibre. 

– 2 cups quick oats – 3/4 cup unsweetened applesauce* – 2 large egg – 2 Tbsp avocado oil – 3 Tbsp brown sugar 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 carrot – 2/3 cup unsweetened shredded coconut optional – 2/3 cup raw walnuts or pecans chopped – 2/3 cup raisin

Ingredient

Direction

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1

Place paper liners in a muffin tray and preheat the oven to 350°F. You can also coat muffin holes with cooking spray. 

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2

Blend oats for 60 seconds in a high-powered blender to make flour.Mix applesauce (or mashed bananas), eggs, oil, brown sugar, and vanilla in a large bowl. Mix wet ingredients. 

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3

Add dry ingredients like oat flour, baking powder, sea salt, ground cinnamon, and ground ginger to the batter. 

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4

Add grated carrot, shredded coconut, chopped almonds, and raisins to the mixing bowl and combine. 

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5

Fill the muffin tray with batter to the top. Sprinkle more shredded coconut or chopped nuts on muffins if desired. 

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6

The muffins should be golden brown and clean after 22–28 minutes on the centre rack of the preheated oven. 

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7

Internal temperature indicates muffin doneness. Put a digital thermometer in the muffin centre and wait until the digits stop moving. An 190-degree muffin is done. 

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8

For optimal results, let muffins cool completely before removing them from muffin papers. If you remove the muffin sheets before they cool, you'll lose a lot of muffin. 

Serving: 1muffin (of 12) | Calories: 224kcal | Carbohydrates: 25g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 31mg | Sodium: 263mg | Fiber: 4g | Sugar: 8g 

Nutrition

Also See

Healthy Oatmeal Double Chocolate Pumpkin Bread Recipe