Best 2 Carrot Oat Muffins Recipes
Indulge in the delightful goodness of carrot oat muffins, a symphony of flavors and textures that will tantalize your taste buds. These muffins are a delightful fusion of wholesome oats, grated carrots, and sweet raisins, perfectly balanced with warm spices like cinnamon and nutmeg. Each bite is a burst of flavors, offering a delightful contrast between the tender crumb and crunchy carrot bits. Whether you're looking for a nutritious breakfast treat, a mid-day snack, or a sweet ending to your meal, these carrot oat muffins are sure to satisfy your cravings. With three variations — classic, cream cheese swirl, and streusel topping — there's a perfect muffin for every palate. Get ready to embark on a culinary journey with this versatile recipe and create a batch of irresistible carrot oat muffins that will become a family favorite.
Let's cook with our recipes!
ONE-BOWL CARROT OAT MUFFINS
Breakfast or snack time, these moist muffins are a wholesome treat to go.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.
- Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.
- Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.
Nutrition Facts : Calories 220 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 10.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 274.5 mg, Sugar 18.3 g
CARROT-OAT MUFFINS
Mmm! Soymilk, oats, whole wheat flour and carrots set these delicious muffins apart.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray.
- In small bowl, mix topping ingredients; set aside.
- In large bowl, mix 1/2 cup oats and the soymilk with fork; let stand 5 minutes. Stir in egg product, brown sugar, oil, vanilla and carrot. Add flours, raisins, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. Divide batter evenly among muffin cups (3/4 full). Sprinkle topping over batter in each cup.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack. Serve warm.
Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 8 g, TransFat 0 g
Tips:
- Use ripe carrots: Sweeter carrots will result in tastier muffins.
- Grate the carrots finely: This will help them distribute evenly throughout the batter.
- Don't overmix the batter: Overmixing can result in tough muffins.
- Fill the muffin cups only 2/3 full: This will prevent the muffins from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean: This will ensure that the muffins are cooked through.
Conclusion:
Carrot oat muffins are a delicious and healthy snack or breakfast option. They are also a great way to use up leftover carrots. With their moist texture and sweet flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and nutritious snack, give carrot oat muffins a try!
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