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CARROT MUFFINS

Delicious and healthy, these muffins are a perfect breakfast on the go. We serve them warm with butter.. Enjoy!
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Servings: 12
Ingredients Method Video

Ingredients
  

  • 1 Banana
  • 2 Eggs
  • 2 cups Shredded Carrots (6-8 medium sized carrots)(I used a food processor to shred my carrots)
  • 1/2 cup Milk
  • 2 cups Rolled Oats
  • 1 cup All purpose flour
  • 1/2 cup Brown sugar (you can use more if you like these to be more sweet, or replace with white sugar)
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • 2 tsp Pumpkin pie spice
  • 1/4 cup Salted butter (melted)

Method
 

  1. Preheat oven to 350 degrees.
  2. In a food processor, shred 6 carrots. (more or less, you need to cups worth shredded). Set aside.
  3. Melt the butter in a small bowl, set aside.
  4. In a small bowl, mash the banana, then whisk in the eggs, shredded carrots, and milk. Set the bowl aside.
  5. In a large mixing bowl, whisk together the oats, flour, baking powder, baking soda, brown sugar, and pumpkin spice.
  6. Add the wet ingredients bowl to the dry ingredients. Mix with a spoon until just combined. Don't over mix. Add the melted butter and mix. The batter should be thick but if it's too thick you can add more milk.
  7. Generously spray a muffin tin with cooking spray. You can use liners, just be sure to spray the liners. Scoop a large spoonful into each. I like to use a large cookie scoop, linked above in the post.
  8. Bake in the oven at 350 degrees for 15 minutes. Serve with butter on top.. Enjoy!

Video