Description
Delight in these wholesome Oatmeal, Apple, and Carrot Breakfast Muffins, perfect for a nutritious start to your day. Loaded with fiber-rich oats, sweet grated apple, and fresh carrots, these muffins combine natural sweetness with hearty whole wheat flour. Enhanced by warming cinnamon and optional walnuts or raisins, they offer a balanced blend of flavors and textures baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup milk (or dairy-free alternative)
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 apple, peeled, cored, and grated
- 1/2 cup grated carrots
- 1/4 cup chopped walnuts or raisins (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, mix the rolled oats, whole wheat flour, brown or coconut sugar, baking powder, baking soda, cinnamon, and salt until evenly blended.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, vegetable or melted coconut oil, egg, and vanilla extract until the mixture is smooth and unified.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined, ensuring not to overmix to keep the muffins tender.
- Add Fruit and Vegetables: Carefully fold in the grated apple, grated carrots, and optional chopped walnuts or raisins for added texture and flavor.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full for proper rising.
- Bake the Muffins: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully cooked.
- Cool the Muffins: Allow the muffins to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and helps them set properly.
Notes
- Optionally substitute brown sugar with coconut sugar for a slight variation in sweetness and flavor.
- Use dairy-free milk like almond or oat milk to make this recipe dairy-free.
- Chopped walnuts can be replaced with raisins or omitted entirely for nut-free muffins.
- Do not overmix the batter to ensure the muffins remain light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
