I already liked my carrot oatmeal muffins. A lot. But it’s been a while since I made them, and I decided it was time to see if I could make them even better. And I did!
I knew it was meant to be when I grated the last carrot in our fridge, and it came out to exactly half a cup, just what the recipe calls for.
The recipe also called for 3/4 cup of brown sugar, but I decided to cut that back to half a cup. And look, I finally invested in a proper container for my brown sugar. (No more bags-in-bags-in-bags!)
My second swap was to use yogurt instead of applesauce. I added that to the carrots & brown sugar, along with the egg and vanilla bean paste.
It doesn’t look very nice, but it’s going to be okay,. I promise.
I set that aside and started in on the dry ingredients. Instead of half white and half wheat flour, I did my usual whole wheat white flour/toasted wheat germ combination, then added the oats, baking powder, and 3/4 of a teaspoon of baking soda.
I changed up the spices a little, putting in two teaspoons of cinnamon, half a teaspoon of nutmeg, and then a half teaspoon of ginger, an addition I make every time I use this recipe. I whisked.
I poured the barfy-looking carrot mixture into the flour & oat bowl, knowing this was the key to making the batter look a little tastier.
It did. I folded everything together, then scooped it into muffin cups. I had a little taste, too, now that it looked more appetizing, and knew I’d made the right call on the reduced sugar.
I baked for 15 minutes. They didn’t get those nice tops that I like, but they smelled delicious. After another five minutes in the pan, I moved them to a wire rack to finish cooling.
It’s hard to believe these muffins are as healthy as they are. They taste so good! The carrots and brown sugar provide sweetness, the oats give them a great texture, and the spices add warmth and flavor. Perfect for breakfast, and truth be told (confessed), a late night snack. They’re only 3 P+ on Weight Watchers.
I wasn’t sure it was possible, but I actually made these taste even better! I brought them to work and they went fast. but I admit I ate a few extras over the next day or so. I couldn’t help myself. Guilt-free deliciousness is hard to resist.
CARROT OATMEAL MUFFINS RECIPE (original)
My version of Carrot Oatmeal Muffins (adapted from Brownie Bites)
1/2 cup grated carrots
1/2 cup brown sugar
1/2 cup low fat vanilla yogurt
1 large egg
1 teaspoon vanilla bean paste
1 cup rolled oats
2/3 cup whole wheat white flour
1/3 cup wheat germ
1 teaspoon baking powder
3/4 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
Heat oven to 425, you will reduce the temperature later. Grease or line a 12-cup muffin tin.
In a medium bowl, mix together the carrots, sugar, yogurt, egg, and vanilla. It will look unpleasant. Don’t sweat it.
IN a large bowl, whisk together the oats, flour, wheat germ, baking powder, baking soda, cinnamon, nutmeg, and ginger.
Pour the carrot mixture into the bowl with the flour and stir just until incorporated, stopping before you overmix.
Scoop the batter into muffin cups and place in the oven. Reduce temperature to 400 degrees and bake for 15-20 minutes.
Let sit in the pan for five more minutes, then move to a wire rack to finish cooling. These taste great nice and warm, but they’re just as good the next day too! The muffins retain their flavor beautifully.