Carrot Oat Muffins
If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your collection, Carrot Oat Muffins might be a recipe you should try. For 23 cents per serving, you get a breakfast that serves 18. One serving contains 90 calories, 3g of protein, and 2g of fat. This recipe from Foodista requires vanillan extract, carrots, salt, and baking soda. Only a few people made this recipe, and 3 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Carrot-Oat Muffins, Carrot Oat Muffins, and Healthy Applesauce Carrot Muffins {a.k.a. Carrot Cake Muffins}.
- Serves: 18
- Time: 45 Mins
- Category: morning meal, brunch, breakfast
- Health Rating: 8.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
agave nectar | 55.0 | milliliters | None |
 |
applesauce | 244.0 | milliliters | None |
 |
baking powder | 3.0 | teaspoons | None |
|
baking soda | 1.0 | teaspoon | None |
 |
carrots | 384.0 | grams | None |
 |
cinnamon | 1.0 | teaspoon | None |
 |
eggs | 3.0 | None | |
 |
ginger | 2.0 | teaspoons | None |
 |
salt | 0.5 | teaspoons | None |
 |
vanilla extract | 1.0 | teaspoon | None |
 |
oat flour | 240.0 | grams | None |
agave nectar
Qty: 55.0
Metric: milliliters
Price: None
applesauce
Qty: 244.0
Metric: milliliters
Price: None
baking powder
Qty: 3.0
Metric: teaspoons
Price: None
baking soda
Qty: 1.0
Metric: teaspoon
Price: None
carrots
Qty: 384.0
Metric: grams
Price: None
cinnamon
Qty: 1.0
Metric: teaspoon
Price: None
eggs
Qty: 3.0
Metric:
Price: None
ginger
Qty: 2.0
Metric: teaspoons
Price: None
salt
Qty: 0.5
Metric: teaspoons
Price: None
vanilla extract
Qty: 1.0
Metric: teaspoon
Price: None
oat flour
Qty: 240.0
Metric: grams
Price: None
Instructions
Step 1: Combine all dry ingredients in a bowl
Equipment:
- bowl
Step 2: Combine all wet ingredients in a bowl except carrots and ginger and mix well.Gently add dry ingredients to wet ingredients and mix until just blended. Be careful not to over-mix because this will result in hard muffins.Once the wet and dry ingredients are blended, gently fold in carrots and ginger until spread throughout.Spray muffin tins with nonstick cooking spray and add mixture to 2/3 of the cup.
Ingredients:
- cooking spray
- carrot
- ginger
- spread
Equipment:
- muffin tray
- bowl
Step 3: Bake at 350F for 20 minutes until golden brown on top.
Equipment:
- oven
Step 4: Let cool in tins for 2-3 minutes before transferring to a cooling rack.
Equipment:
- wire rack
Dietary Information
- Vegetarian
- Gluten-Free
- Dairy-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 89.71 kcal | 4.49% |
| Fat | 2.0 g | 3.07% |
| Saturated Fat | 0.45 g | 2.83% |
| Carbohydrates | 15.06 g | 5.02% |
| Net Carbohydrates | 13.38 g | 4.87% |
| Sugar | 4.53 g | 5.03% |
| Cholesterol | 27.28 mg | 9.09% |
| Sodium | 224.18 mg | 9.75% |
| Alcohol | 0.08 g | 100.0% |
| Alcohol % | 0.16 % | 100.0% |
| Protein | 3.11 g | 6.22% |
| Vitamin A | 3607.81 IU | 72.16% |
| Manganese | 0.59 mg | 29.63% |
| Selenium | 6.91 µg | 9.87% |
| Phosphorus | 97.73 mg | 9.77% |
| Vitamin B1 | 0.12 mg | 7.78% |
| Fiber | 1.68 g | 6.74% |
| Calcium | 59.44 mg | 5.94% |
| Magnesium | 23.45 mg | 5.86% |
| Iron | 0.84 mg | 4.69% |
| Vitamin B2 | 0.07 mg | 4.23% |
| Potassium | 139.88 mg | 4.0% |
| Copper | 0.08 mg | 3.91% |
| Zinc | 0.58 mg | 3.87% |
| Vitamin K | 4.05 µg | 3.86% |
| Vitamin B6 | 0.07 mg | 3.5% |
| Folate | 13.12 µg | 3.28% |
| Vitamin E | 0.37 mg | 2.44% |
| Vitamin C | 1.93 mg | 2.34% |
| Vitamin B3 | 0.45 mg | 2.24% |
| Vitamin B5 | 0.2 mg | 2.04% |
| Vitamin B12 | 0.07 µg | 1.09% |
