In this edition of The Bistro we’re going to explore a healthier option which is perfect for a snack or for mornings on the go. We all know that when we’re in the middle of the morning rush our nutrition tends to fall by the wayside. Microwave breakfast sandwiches or gas station snacks often pass for breakfast instead of healthier alternatives. Since we all know that rushed mornings are an inevitable part of life, it’s best to have a plan ahead of time for how we’re going to deal with them. Lucky for you I have the perfect option which is both healthy and delicious! Carrot Oat Muffins!
Another benefit to these tasty treats is that they’re also very quick and easy to make. And as I’ve found out, the “recipe” is very forgiving in terms of how accurately the chef follows it! But I’ll explain that later! For those that are trying out this recipe due to its healthy nature, you’ll be happy to know that this recipe is both 21 Day Fix and 80 Day Obsession approved, I included a summary of which containers it fills at the bottom of the recipe!
One thing I do want to point out is that I am pretty liberal with how closely I follow a recipe. The amounts listed below for each ingredient essentially amount to nothing more than a guideline so feel free to play around with it until you get a consistency that you like. To be honest, I rarely even use measuring tools for this recipe! Trust me, I’ve experimented with these muffins a few times and each time I’ve made them they seem to turn out better!
- 1 cup shredded carrots
- 1 cup oats
- Healthy shake of cinnamon
- Dash of nutmeg
- Healthy shake of pumpkin spice
- 1 tablespoon of vanilla extract
- 1 tablespoon milk
- 1 ½ Tbspn baking powder
- 2 eggs
- Preheat oven to 325 degrees
- Mix all ingredients in a large bowl
- Transfer ingredients and run them through a food processor until oats and carrots are broken down (note thy will not be broken down completely. The final consistency before putting into pan will seem chunky).
- Transfer mixture by scooping into muffin tin (about 2/3 to 3/4 full in each muffin space).
- Recipe makes approximately 10 muffins
- Transfer pan to oven and bake for 16-20 minutes. Let stand for 5 minutes in pan to complete cooking
Tips: Again, I tend to use healthy amounts of everything on the ingredients list so don’t take these as necessarily exact measurements. For example, I know I use more than a cup of carrots and oats. As such, I have at times used 3 eggs instead of two. I will also almost always use more than 1 ½ Tbspns of baking powder. I always go on the safe side with baking powder so the muffins rise enough and are fluffy enough. The first few times we made the muffins they were too dense for my taste so adding extra baking powder seemed to do the trick!
An additional tip, for added taste E sometimes spreads just a little peanut butter on top, but I like them as they are! We do store the muffins in the refrigerator after baking, but always reheat them for a few seconds in the microwave just to warm them up before eating!
Hope you enjoy!