New American Plate Challenge

Oatmeal Carrot Muffins

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October 21, 2016
1 Review (5.00 out of 5)
Weekly Recipe
Serves 12 - 1 muffin per serving

These moist whole-wheat muffins are a great addition to your day.  The pineapple and brown sugar provide sweetness, but if you add raisins you’ll get a bit more.  For a deluxe version, add coconut.


Ingredients

  • canola oil spray
  • 3/4 Cups
    all-purpose flour
  • 3/4 Cups
    whole-wheat flour
  • 1/2 Teaspoon
    baking powder
  • 1/2 Teaspoon
    baking soda
  • 1/4 Teaspoon
    salt
  • 1 Teaspoon
    cinnamon
  • 2/3 Cups
    brown sugar
  • 1/4 Cup
    canola oil
  • 2
    large eggs
  • 1 Teaspoon
    vanilla extract
  • 1/2 Cup
    uncooked rolled oats
  • 1 1/2 Cup
    shredded carrots
  • 1 Cup
    canned crushed pineapple, drained
  • 1/4 Cup
    coconut, optional
  • 1/2 Cup
    raisins, optional

Instructions

  1. Preheat oven to 350 degrees.

  2. Lightly spray muffin tin with canola oil spray.

  3. In large bowl, mix flours, baking powder, baking soda, salt and cinnamon. Make well in center of mixture and add brown sugar, oil, beaten eggs and vanilla. Mix until evenly moist.

  4. Fold in oats, carrots, pineapple and raisins and coconut if using.

  5. Fill each muffin cup about 2/3 cup full with muffin batter. Bake 25 minutes or until wooden toothpick inserted in center of muffin comes out clean.

Nutrition: Per serving: 196 calories, 6 g total fat (<1 g saturated fat), 32 g carbohydrates, 4 g protein, 2 g dietary fiber, 148 mg sodium.

1 review for Oatmeal Carrot Muffins

  1. Rosie Foshee

    ()

    I have the ingredients that I need for these muffins on my grocery list, and we are going to Walmart tomorrow. I will make them tomorrow afternoon, and I believe these muffins will receive a 5 star rating. They sound delicious and I believe “Pop” will love them also.

  2. Tracy Fleming
    5

    ()

    These are great! I replaced the canola oil with unsweetened applesauce, and the eggs with 6 Tbsp of aquafaba (the liquid from canned chickpeas), and used fresh pineapple (because I already had it cut up, just had to crush it a bit) and they still turned out fantastic! Looking forward to having one on my way to work tomorrow!! 🙂

    • Angela Hummel

      ()

      Thanks for the ideas!

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