“Carrot Oat Nut Muffins”

Do you like using the weekends to get ready for the week ahead? That usually means planning breakfast for yourself or the family. Why not take one thing off your plate to start the week right. Try my one-bowl, hearty Carrot Oat Nut Muffins to jump-start your week. A dense-crumb, fiber-filled, low-sugar, moist muffin will brighten any day of the week. Kids will even adore these muffins if warm and slathered with butter.

Carrot Oat Nut Muffins

So easy to make that you can have a batch measured, mixed and baked in less than an hour. This muffin recipe makes 12 delicious muffins. Shredded carrot, old-fashioned rolled oats, currants, and nuts give this muffin a dense-crumb all the while a moist texture. My husband is not usually a fan of this type of muffin but loved this one. I’d say it’s a winner. Carrot Oat Nut Muffins remind me of carrot cake yet not as sweet. For me, muffins should be more like a sweet nut bread.

Carrot Oat Nut Muffins

A couple of things to know about this recipe is the batter will be very thick. Don’t think you did something wrong because you didn’t. It’s the nature with all the heavy ingredients like oats and nuts. Not much liquid is used and only one egg. The carrots and currants are moist in nature so they break down more adding that extra sweet touch. No white sugar but brown sugar is used which makes them caramel in taste.

Carrot Oat Nut Muffins

Next, since the batter is thick, you’ll need to pat the batter down in the muffin cups. In addition, make sure each cup is filled equally. Sprinkle each with Turbinado sugar and bake 18 to 20 minutes in a 375 degree oven. Let cool 0 minutes in pan then serve warm. They heat extremely well in the microwave and can be frozen up to one month. Be sure to spray muffin cups with Bakers Joy or drop-in paper liners.

Carrot Oat Nut Muffins

I need say no more about these deliciously satisfying muffins. Great if you’re in a hurry, want a different taste for breakfast or even a quick snack. Anyway you choose to eat them, they’ll put a smile on your face and a little pep in your step one week soon. Checkout my recipe for Banana Black Walnut Chocolate Chip Muffins for a delicious twist on breakfast. Enjoy and have a great week.

 

Carrot Oat Nut Muffins

1 1/2 cups unbleached all-purpose flour

3/4 cup old-fashioned oats

1 T. baking powder

1/2 t. baking soda

1/2 t. ground cinnamon

1/2 t. ground cardamom

1/2 t. kosher salt

1/2 cup packed light brown sugar

3/4 cup shredded carrots

1/3 cup Zante currants

1/2 cup chopped pecans, walnuts or sliced almonds

1/2 cup 2% milk

1 large egg

5 T. unsalted butter, melted

1 1/2 t. pure vanilla extract

Turbinado sugar, optional

 

In a large mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon, cardamom, salt, brown sugar, carrots, currants, and nuts; set aside.

Using another bowl, whisk together milk, egg, melted butter, and vanilla until combined.

Pour wet ingredients into dry ingredients, mixing until just combined.

Heat oven to 375 degrees. Spray a 12-cup muffin tin with Bakers Joy or line with paper liners.

Fill each muffin cup 3/4 full, patting batter down as needed. Sprinkle tops with Turbinado sugar, if desired.

Bake muffins for 18 to 20 minutes or until toothpick inserted in center comes out with a few crumbs.

Cool in pan for 10 minutes then remove to wire rack before serving. Serve warm slathered with butter or at room temperature.

Makes 12 muffins. 18.6 carb gr.