Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup brown sugar (or coconut sugar)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup applesauce or yogurt
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup walnuts or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together rolled oats, brown sugar, baking powder, baking soda, cinnamon, and salt.
- Make a well in the center and add grated carrots, applesauce (or yogurt), vegetable oil (or melted coconut oil), and vanilla extract. Stir until just combined.
- Gently fold in walnuts or raisins if desired.
- Fill muffin tins lined with parchment paper liners about two-thirds full with batter.
- Bake for 20 minutes or until a toothpick inserted comes out clean.
- Let cool for about 5 minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 160
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg