These delicious Carrot Muffins are flavourful, tender and moist. They make a great breakfast on the go or a nice light snack.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
- 3/4 cup all-purpose flour
- 1/3 cup whole wheat pastry flour
- 1/3 cup quick oats
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground nutmeg
- 1/4 tsp. table salt
- 2 large eggs
- 1 cup homemade carrot purée
- 1/2 cup packed light brown sugar
- 1/3 cup light olive oil
- 1/3 cup honey
Position a rack in the center of the oven and heat the oven to 350°F.
Grease 12 regular-sized muffin cups or line with paper cups.
In a medium bowl, whisk both flours, quick oats, cinnamon, baking soda, baking powder, nutmeg, and salt.
In a large bowl, whisk the eggs, carrot purée, sugar, oil, and honey until well combined.
Add the dry ingredients to the wet and stir with a large spoon just until evenly incorporated.
Spoon the batter into the prepared muffin pan 2/3 full.
Bake until the muffins are golden and a toothpick inserted in a muffin comes out clean, about 16 to 18 minutes.
Cool in the pan for 5 minutes and then transfer the muffins to a wire rack to cool.
Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 174mg | Potassium: 101mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1510IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg