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Fall-friendly carrot-oatmeal muffins

September 10, 2019 | Heather Shannon
carrot oatmeal muffins

Many on-the-go breakfast foods are loaded with processed sugars and unhealthy fats.

These muffins provide convenience without sacrificing nutrition, thanks primarily to a hefty portion of carrots. The health benefits they offer include:

  • A reduced risk of cancer, thanks to antioxidants
  • Lower cholesterol
  • Improved eye health
  • Improved bone health
  • Improved immunity

Oatmeal lowers both blood sugar levels and cholesterol, while walnuts deliver pleasing crunch, along with antioxidants and omega-3s.

Make up a batch, pop them in the freezer and take them as you need them for a nutritious start to your morning!

Carrot-oatmeal muffins

Ingredients (makes 12)

  • 1 cup quick oats
  • 2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup dark brown sugar
  • 1 large egg, lightly beaten
  • 1 cup skim milk
  • 1/4 cup vegetable oil
  • 2 carrots, grated
  • 1 cup raisins
  • 1/2 cup walnuts, chopped

Directions

Line a regular muffin pan with 12 paper liners. Preheat oven to 400°F.

In a large bowl, combine oats, flour, baking powder, salt and sugar.

In a small bowl, beat egg lightly. Add milk, vegetable oil, and grated carrots.

Stir wet ingredients into large bowl of dry ingredients. Do not overmix. Stir in raisins and walnuts. Divide batter among 12 muffin cups.

Bake 20 to 25 minutes, or until tops are golden brown.

Nutrition (per muffin)

  • 266 calories
  • 6 grams protein
  • 9 grams fat
  • 42 grams carbohydrates
  • 3 grams fiber

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