Description
Wholesome, moist, and lightly sweet, these healthy carrot oatmeal muffins are the perfect grab-and-go breakfast or snack. Packed with fiber, natural sweetness, and warm spices, they’re a cozy treat for any time of day.
Ingredients
Scale
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup grated carrots (packed)
- 2 large eggs
- 1/3 cup maple syrup
- 1/2 cup Greek yogurt
- 1/4 cup milk (any kind)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners or lightly grease it.
- In a large bowl, mix oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, maple syrup, Greek yogurt, milk, and vanilla until smooth.
- Fold wet ingredients into the dry ingredients until just combined, then stir in grated carrots.
- Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle extra oats on top if desired.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overmix the batter to keep the muffins tender.
- Letting the batter rest for 10 minutes improves texture.
- Store in an airtight container for up to 3 days at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 6g
- Sodium: 170mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Keywords: healthy muffins, carrot oatmeal muffins, easy breakfast, no refined sugar