Go Back

Healthy carrot and oat muffin

This is a lovely, healthy muffin - ideal for those who are health-conscious and/or have to watch their waistlines. It has no dairy and the sugar can be reduced to 3 tablespoons, as the carrots are naturally sweet. It's a perfect afternoon snack for kids too. I make these muffins for kids' parties and weekend picnics in the park.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 12 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup whole-wheat flour
  • 1 cup porridge oats
  • ½ cup light muscovado sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 cup oat-milk or regular milk
  • 1 egg
  • ¼ cup sunflower oil
  • 1 tsp vanilla essence
  • 1 large carrot grated
  • ½ cup chopped walnut optional

Method
 

  1. Preheat the oven to 190°C.
  2. In a large bowl mix together the flour, oats, sugar, baking powder, salt, ground ginger and cinnamon.
  3. In another bowl mix together the oil, milk, eggs and vanilla, then add the grated carrots.
  4. Pour the wet mixture into the dry mixture, add the walnut (if used) and gently stir with a wooden spoon.
  5. Spoon the batter into a lined muffin tin or silicon cases. Put in the oven and bake for about 20 minutes.
  6. When the top is golden brown, transfer to a wire rack to cool.