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Carrot oatmeal muffins
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Carrot Oatmeal Muffins

Easy to make, breakfast muffins. Crispy edges and full of flavor.
Course Bread, Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 229kcal
Author Lizet Bowen

Ingredients

  • 1-½ cup flour (187.5 g)
  • 1 cup oats (90 g)
  • ¾ cup sugar (150 g)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup grated carrot
  • 1 tablespoon of orange zest
  • 2 eggs, lightly beaten
  • ¾ cup orange juice (177 ml)
  • ½ cup vegetable oil (118 ml)

Instructions

  • Heat the oven to 375 ° F / 190 ° C. Grease muffin tin.
  • In a large bowl mix the flour, oats, sugar, baking powder, salt, grated carrot and orange zest. Add beaten eggs, orange juice and vegetable oil. Mix only until everything is incorporated.
  • Fill greased muffin tin ¾ full. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack to cool completely.

Notes

Keep in the refrigerator for up to 5 days.
 

Nutrition

Calories: 229kcal