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Carrot Oatmeal Muffins for Breakfast or Snacks
Youssef Hb

Carrot Oatmeal Muffins for Breakfast or Snacks

Moist and flavorful oatmeal muffins packed with grated carrots, cinnamon, and applesauce. Perfect for breakfast or snacks, these no-frosting muffins freeze well and adapt to pantry staples.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 1 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups grated carrots
  • 1/2 cup applesauce
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup optional add-ins (walnuts, raisins, or chocolate chips)

Method
 

  1. Preheat oven to 350°F (175°C). Line 12 muffin cups.
  2. Mix dry ingredients: oats, brown sugar, baking powder, baking soda, cinnamon, salt.
  3. Whisk wet ingredients: applesauce, vegetable oil, vanilla extract, milk.
  4. Fold wet into dry until just combined, then stir in grated carrots and optional add-ins.
  5. Spoon batter into prepared muffin tin. Bake 20 minutes until golden and toothpick comes out clean.
  6. Cool 5 minutes before removing from pan.

Notes

Use quick oats for softer texture. Substitute coconut oil for a nutty flavor. Store in an airtight container at room temperature for 3 days or freeze for 2 months. Add maple syrup for vegan sweetness.