Description
These healthy and moist oatmeal muffins are packed with apples, carrots, and a touch of cinnamon, making them the perfect start to your day. With whole grains and a little sweetness, they’re great for breakfast or a snack!
Ingredients
1 1/2 cups rolled oats
1 cup whole wheat flour
1/2 cup brown sugar or coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk (or dairy-free alternative)
1/4 cup vegetable oil (or melted coconut oil)
1 large egg
1 teaspoon vanilla extract
1 apple, peeled, cored, and grated
1/2 cup grated carrots
1/4 cup chopped walnuts or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, combine the oats, flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the milk, oil, egg, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the grated apple, carrots, and optional nuts or raisins.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can use dairy-free milk alternatives to make the recipe dairy-free.
- Optional ingredient: walnuts or raisins can be added for additional flavor and texture.
- Muffins store well in an airtight container for up to 3 days or freeze for longer storage.
- Perfect for on-the-go breakfasts or healthy snacks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
