Description
These Oatmeal, Apple, and Carrot Breakfast Muffins are a wholesome and naturally sweetened treat perfect for a nutritious start to your day. Packed with rolled oats, whole wheat flour, fresh grated carrots, and chopped apple, these muffins offer a delightful texture and balanced flavor with hints of cinnamon and nutmeg. Made without refined sugars and optionally enhanced with nuts or raisins, they are kid-friendly, freezer-safe, and ideal for a healthy breakfast option.
Ingredients
Scale
Dry Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1/3 cup honey or maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup milk of choice (dairy or non-dairy)
Produce
- 1 cup finely grated carrot (about 2 medium)
- 1 medium apple, peeled and finely chopped
Optional Add-ins
- 1/4 cup chopped walnuts or raisins
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Then stir in the honey or maple syrup, unsweetened applesauce, melted coconut or vegetable oil, and vanilla extract until everything is well blended.
- Add Fresh Produce and Milk: Incorporate the finely grated carrots and chopped apple into the wet mixture. Follow by adding the milk of your choice, stirring until the mixture is uniform.
- Combine Wet and Dry: Pour the wet ingredients into the bowl of dry ingredients. Gently stir just until all dry spots disappear—avoid overmixing to ensure the muffins stay tender.
- Add Optional Ingredients: If desired, fold in walnuts or raisins to add extra texture and flavor to the batter.
- Fill Muffin Cups: Evenly divide the muffin batter among the 12 prepared muffin cups, filling each cup almost to the top.
- Bake: Place the muffin tin in the oven and bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- These muffins are naturally sweetened using honey or maple syrup, making them a healthier alternative to refined sugar-laden baked goods.
- They are freezer-friendly—store in an airtight container or freezer bag for up to 3 months.
- You can substitute grated zucchini for some of the carrot or apple to vary the flavor and nutrients.
- For added texture and visual appeal, sprinkle rolled oats or chopped nuts on top of each muffin before baking.
