Oh do I have a treat for you today! These little carrot cake oat muffins are ridiculously tasty, and good for you too! They are perfect for snacking or a grab and go breakfast, with plenty of whole grains to leave you feeling satisfied. Pair a muffin with a piece of fruit, some yogurt, or a hard boiled egg, and you’ll be set to tackle your day!
These carrot cake muffins are made with white whole-wheat flour and old-fashioned oats. Applesauce keeps them moist and delicious and takes the place of most of the butter in the muffins. They are low in sugar, with only 10 grams per muffin. And let’s not forget the carrots. These muffins are packed with veggies!
But really, the very first thing you will think about when you take a bite of one of these carrot oat muffins is that you are treating yourself to a little something sweet with your morning coffee or afternoon tea. Then you’ll probably say to yourself… goodness, I’m so glad these are healthy muffins because I don’t think I can resist a second!
While I love to snack on these muffins myself, I actually developed this recipe for the kids- mine and yours too! Lately I’ve been struggling with ideas for healthy snacks and lunches. We’ve gotten into a bit of a rut, and I feel like I’m feeding my kids the same things over and over at lunch and snack time. I try to give them as many fresh fruits and vegetables as I can. We work in some healthy dairy, including yogurt, cottage cheese, and string cheese. I don’t give them many processed foods, like crackers or granola bars, and I really want to work on eliminating these even more.
That’s where these muffins come in. You can add one to your little one’s lunchbox or snack plate and feel good about feeding them something that’s unprocessed and made with whole grains and veggies. And the kids? They will eat these up!
I’m playing around with the idea of a blog series on healthy snacks and lunch ideas for the kiddos. Is this something you would be interested in reading about? If you have young kids, what are their favorite healthy snacks? Let’s share some ideas! Leave a comment below.
Healthy Carrot Cake Oat Muffins
Makes 15 muffins
- 2 cups white whole-wheat flour
- 1 cup old-fashioned oats
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cloves
- ¼ tsp. ground ginger
- 2 eggs
- 1 cup unsweetened applesauce
- ½ cup plus 2 tbsp. milk
- ½ cup pure maple syrup (or packed light brown sugar)
- 3 tbsp. melted unsalted butter, cooled slightly
- 2 tsp. vanilla extract
- 1 ½ cups peeled, grated carrot* (about 2 medium)
- Preheat oven to 350 degrees F. Line muffin tins with paper liners and set aside.
- In a medium bowl, whisk together the whole-wheat flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In a large bowl, combine the eggs, applesauce, milk, maple syrup (or brown sugar), melted butter, and vanilla. Whisk until well combined.
- Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Fold in the grated carrots.
- Divide the batter evenly between muffin cups, filling each cup almost to the top. Bake until a tester inserted into the center of a muffin comes out clean, about 18-20 minutes. Let cool in the pan for 5 minutes before removing muffins to a wire rack to cool completely.
- Storage: The muffins freeze very well. If kept air-tight in a zip-top plastic bag, they will stay fresh in the freezer for 2-3 months. Defrost on the counter or in the microwave before enjoying. Muffins will keep at room temperature for 2-3 days.
*I used my food processor to make grating the carrots quick and easy. A box grater would work perfectly well, too.
Source: Kristine’s Kitchen.