Carrot and oat muffins recipe
These carrot and oat muffins are healthy and perfect for lunch boxes. We use apple sauce to sweeten these so they taste great but skip the sugar.
- 1 cup carrot, grated
- 180ml (3/4 cup) unsweetened apple sauce
- 1 large egg
- 5ml (1 tsp) pure vanilla extract
- 1 cup wholemeal flour
- 1 cup rolled oats
- 3/4 tsp bicarbonate soda
- 1 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Preheat oven to 180°C conventional (160°C fan-forced). Lightly spray the muffin pan with cooking spray.
In a mixing bowl, combine the ‘wet’ ingredients – grated carrots, apple sauce, egg and vanilla.
In the second bowl, mix together all the dry ingredients – flour, oats, bicarbonate soda, baking powder, cinnamon and nutmeg.
Add the wet ingredients to the dry and stir gently until just combined.
Evenly divide batter between the greased muffin holes.
Bake for 20-25 minutes or until golden brown.
- The mix will look rather lumpy … that’s good! The muffins will be too chewy if you over mix the batter.
- You can buy a jar of apple sauce from the supermarket, but it’s really easy to make your own. Just peel, core and cube a couple of apples, put into a saucepan, add a cup of water, throw in a slice of lemon (skin on is OK), bring to the boil and then reduce heat to simmer for around 20 minutes, stirring often. Add more water if needed. Once soft, remove lemon slices, run through a sieve and you’re done.
- If you’re a bit scared of wholemeal flour, try combining 1/2 cup wholemeal and 1/2 cup of plain flour.
- Freeze leftover muffins and take them out as needed.
- Wrap each muffin in greaseproof paper and put into a resealable plastic bag to freeze. They will keep for at least a month.
- This recipe was created by Maxabella of Maxabella loves... Follow Maxabella on Facebook or Pinterest.