Carrot Oatmeal Muffins
Try this Carrot Oatmeal Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 1 tsp cinnamon
- 2 large eggs
- 1/2 tsp salt
- 1 cup whole wheat flour
- 3/4 tsp baking soda
- 1 tsp pure vanilla extract
- cooking spray (i use misto)
- 1/2 tsp nutmeg
- 3/4 cup applesauce unsweetened
- 1/3 cup maple syrup or honey
- 2 tsp baking powder aluminum free
- 1 1/2 cups grated carrots packed
- 1 cup oat bran or quick/rolled oats
- 1/3 cup raisins or chopped dates (not packed)
- 1/3 cup nuts coarsely chopped (walnuts (i used cheaper pie pecans, hazelnuts)
- Carbohydrate 168.626191693141 g
- Cholesterol 1218.57083332008 mg
- Fat 162.698388330544 g
- Fiber 21.6342329648336 g
- Protein 50.4150983223647 g
- Saturated Fat 95.3267783315401 g
- Serving Size 1 1 recipe (931g)
- Sodium 1578.4521663244 mg
- Sugar 146.991958728307 g
- Trans Fat 13.9495336665176 g
- Calories 2286 calories
Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.In a large mixing bowl, add eggs and whisk for 15 seconds. Add applesauce, maple syrup, vanilla, cinnamon, nutmeg, baking powder, baking soda, salt and whisk well to combine. Add carrots and stir a few times. Add oat bran or oats and whole wheat flour; gently mix until combined. Do not over mix. Stir in raisins and nuts.Distribute batter evenly between 12 openings of a tin (I used regular ice cream scoop) and bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool for a few minutes and transfer to a cooling rack to cool off completely.
