Carrot Oatmeal Muffins

Carrot Oatmeal Muffins

These nutritious muffins are great to make ahead and freeze for grab and go breakfasts during the week. One muffin along with a green smoothie in the morning makes a great start for the day! These are frequent treats at our table when we’re hosting guests in our home, simply because these tasty morsels appeal to every palette. Moist and slightly sweet, they resemble carrot cake with flecks of orange in them. If you dare to take the risk, try the chocolate kale version below with a few substitutions.

Carrot Oatmeal Muffins

1 1/2 cups whole wheat pastry flour or unbleached white flour, or a combination of the two

1/2 cup old-fashioned rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/2 cup firmly packed brown sugar or coconut sugar

1 egg, lightly beaten

1/4 cup melted and cooled coconut oil (or canola oil)

1 teaspoon vanilla

1/2 cup milk (I use coconut or almond milk)

1 8 oz. can crushed pineapple

1 1/2 cups freshly grated carrot

1/2 cup raisins

1/2 cup chopped walnuts (optional)

Directions:

Preheat your oven to 350 degrees. Prep your muffin tin with liners or spray with non-stick cooking spray.

Whisk flour, oats, sugar, baking powder, baking soda, salt, and spices in a large bowl.

In another bowl whisk together egg, oil, vanilla, and milk. Stir in pineapple, raisins and carrots.

Add wet ingredients to dry and mix until everything is just moist. Fill muffin cups 3/4 full.

Bake for 20-25 minutes, or until a toothpick comes out clean or tops spring back when pressed.

Chocolate Kale Muffins: I’m not one for “hiding” healthy food but with so much kale in our garden, I gave these a whirl. You might like them!

Omit the spices. Add 3 tablespoons of cocoa powder to the dry mixture.

Substitute 2 ripe bananas for the pineapple and 1 1/2 cups shredded kale for the carrots.

Substitute 1/2 cup chocolate chips for the raisins.

Directions:

Repeat the same process for the dry mixture, using cocoa powder.

For the wet ingredients, blend the oil, milk, banana, vanilla and kale in the blender until smooth. Pour mixture into a medium bowl and whisk in one beaten egg. Fold wet into dry adding chopped walnuts and chocolate chips. Yum! Yum!

Thanks for visiting!

Until next time,

Amy

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0 Comments on “Carrot Oatmeal Muffins”

  1. These sound so healthy and yummy. I will try them as soon as days are not too hot to fire up my oven! Thanks. Mary Jane

  2. These were awesome! I made 2 double orders and added zucchini and spinach and ground flax seed…oh and dark chocolate chips to one batch. So yummy! The pineapple makes it so moist!

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