Oatmeal, Apple and Carrot Muffins
Servings 6 muffins
Ingredients
- 1 cup rolled oats
- 1 medium apple grated or finely diced (leave the skin on for extra fiber)
- 1 medium carrot grated
- 3 apricot halves chopped
- ½ teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup chopped nuts or seeds optional, I usually don't add them
- 1/4 cup unsweetened almond milk or oat milk (adjust as needed for desired consistency)
Instructions
- Preheat oven to 350° F. Oil or grease pan or muffin pan.
- Grate the apple and carrot
- Chop the apricot halves
- Measure out the rolled oats and blend a little in a food processor (not entirely smooth so that there’s still some texture).
- In a mixing bowl, combine the rolled oats, grated apple, grated carrot, apricots, cinnamon, and nutmeg (if using). Stir to evenly distribute the ingredients.
- Add the unsweetened almond milk or oat milk, or water to help soften the oats. Don't use too much! The apple and carrot provide moisture as they cook.
- Transfer the mixture to the greased baking dish, muffin pan (6) or ramekins.
- Stir gently to combine.
- Bake for 20–25 minutes, or until the top is golden and the mixture is set.
- Cool on rack for 10-15 minutes before serving.
Notes
These are super delicious the next day! I freeze them, then put one in the microwave for 30 seconds before eating. I like to top with chevre.
I've made with and without the egg. My personal preference is without the egg. I think I wouldn't put in the milk or other liquid if I wanted to use an egg. When I tried adding the egg, I cooked the muffins longer, but I found they didn't hold together as well when I was eating them.