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Healthy Carrot & Oatmeal Muffin Recipe

Prep Time:

Time

Cook Time:

15 - 20 Minutes

Serves:

Servings:

About the Recipe

If you love muffins and you're looking to watch their waistline without sacrificing flavour, these healthy oatmeal and carrot muffins are the perfect breakfast or snack for you! Packed with wholesome ingredients like oats, carrots, and Greek yoghurt, and honey instead of sugar, these muffins provide a good dose of fibre, protein, and vitamins.

Not only are these muffins delicious, but they are also a great way to start your day and keep you feeling full and satisfied.

Oatmeal is a nutrition powerhouse, providing a great source of fibre, protein, and essential vitamins and minerals. Carrots are also packed with nutrients, including beta-carotene and vitamin A, which are great for promoting healthy skin and eyesight.

One muffin contains only around 150 calories, making it a great snack option for you even if you're watching your calorie intake.

The recipe makes 12 irresistible muffins. See the bottom of the recipe for ingredient substitutions.

Ingredients

1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 cup Greek yoghurt
1/2 cup unsweetened applesauce
1/2 cup honey
2 eggs
1 tsp vanilla extract
1 cup grated carrots

Preparation

In a mixing bowl, combine the oats, flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the Greek yoghurt, applesauce, honey, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the grated carrots.
Line a muffin tin with 12 paper liners and fill each liner with the batter.
Bake for 15-20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes:

This recipe for whole wheat tortillas doesn't use baking powder because it's not necessary. Baking powder is typically used in recipes that include all-purpose flour, as it helps the dough rise and become fluffy. However, when using whole wheat flour, the dough tends to be denser, and baking powder can make the tortillas taste bitter. Instead, the recipe uses warm water to help the dough become more pliable and easier to roll out.
The dough can be made ahead of time and refrigerated for up to 24 hours.
Olive oil has a strong distinctive taste, so if you prefer a milder taste, replace with canola oil, vegetable oil or any other tasteless cooking oil.

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