Description
These Oatmeal, Apple, and Carrot Breakfast Muffins are a wholesome and delicious way to start your day. Packed with fiber-rich oats, fresh apples, and carrots, these muffins are lightly sweetened with honey and loaded with warm spices. Perfect for a quick breakfast or snack on the go!
Ingredients
Scale
Dry Ingredients:
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients:
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely grated carrot (about 2 medium)
- 1 medium apple, peeled and finely chopped
- 1/2 cup milk of choice (dairy or non-dairy)
- Optional: 1/4 cup chopped walnuts or raisins
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease.
- Mix dry ingredients: Combine oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Prepare wet ingredients: Beat eggs, then mix in honey, applesauce, oil, and vanilla. Add carrot, apple, and milk.
- Combine: Stir wet ingredients into dry until just combined. Fold in nuts or raisins if desired.
- Bake: Divide batter into muffin cups and bake for 20-25 minutes until a toothpick comes out clean.
- Cool: Let muffins cool in tin for 5 minutes before transferring to a wire rack.
Notes
- These muffins are naturally sweetened and freeze well.
- You can swap some carrot or apple for grated zucchini.
- For added crunch, top with oats or nuts before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
