Carrot Oatmeal Muffins
Healthy and flavorful muffins that your whole family will love! Perfect for Easter or any time you want some veggies for breakfast.
Ingredients
- 1 cup gluten free 1 to 1 baking flour or substitute all-purpose flour for gluten-full muffins
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 2 large eggs
- 1 cup plain Greek yogurt
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 1/2 cup grated carrots
- 1 1/4 cup quick cooking oats
- 1 cup semi-sweet chocolate chips, raisins or chopped nuts
Instructions
- Preheat the oven to 350°F (176°C) and lightly grease two muffin pans with cooking spray. This recipe yields 14-16 muffins, so you'll need two pans. You can also use muffin liners, but depending on the quality of wrapper your muffins might stick.
- Grate the carrots and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and cinnamon.
- In a large bowl, lightly whisk the eggs. Then whisk together the eggs, yogurt, honey and vanilla until smooth. Stir in the carrots, and then fold in the flour mixture and oats until combined. Fold in the chocolate chips or your add-in of choice.
- Fill each muffin cup 3/4 full. For a more even baking, fill any empty cups 3/4 full of water. Bake for 15-17 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins rest in the pan for 5 minutes before transferring to a wire cooling rack.
- Store in an airtight container in the refrigerator. Enjoy!