Carrot Oatmeal Muffins
These moist carrot oatmeal muffins combine the warmth of cinnamon with the sweetness of brown sugar and the hearty texture of oats and shredded carrots, perfect for breakfast or snacks.
Ingredients
Instructions
- In a large mixing bowl, blend together the flour, baking powder, soda, salt, and cinnamon.
- Add brown sugar, milk, beaten egg, and melted oleo to the dry ingredients.
- Mix thoroughly until well combined.
- Gently fold in the shredded carrots and quick oats.
- Spoon the batter into greased muffin pan cups, filling them 2/3 full.
- Bake at 375°F (190°C) for 25 minutes.
- Remove from oven and let cool slightly before serving.
Nutrition & Diet Analysis (per serving)
773
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).