Moist, wholesome, and naturally sweetened — perfect for breakfast or snacks!
Yield: 12 muffins
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Skill Level: Easy
🧾 Ingredients:
Dry Ingredients:
- 1 cup rolled oats
→ Adds fiber and texture - 1 cup whole wheat flour
→ More nutrients than white flour - 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- ¼ tsp salt
Wet Ingredients:
- 2 eggs
- 1/3 cup olive oil (or coconut oil or melted butter)
- 1/2 cup unsweetened applesauce (or mashed banana)
- 1/3 cup honey (or maple syrup for vegan version)
- 1 tsp vanilla extract
Mix-ins:
- 1 cup grated carrots (about 2 medium carrots)
- 1/3 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
🥣 Instructions:
1️⃣ Preheat & Prepare
- Preheat oven to 350°F (175°C).
- Line a muffin tin with paper liners or grease lightly.
2️⃣ Mix Dry Ingredients
In a large bowl, whisk together:
- Rolled oats
- Whole wheat flour
- Baking powder & baking soda
- Salt, cinnamon, nutmeg
✅ Tip: You can pulse oats briefly in a blender if you want a finer texture.
3️⃣ Mix Wet Ingredients
In another bowl, whisk together:
- Eggs
- Oil
- Applesauce
- Honey (or maple syrup)
- Vanilla extract
4️⃣ Combine
- Pour the wet ingredients into the dry.
- Mix until just combined — do not overmix.
- Fold in the grated carrots, nuts, and raisins if using.
5️⃣ Scoop & Bake
- Divide batter evenly between 12 muffin cups.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
6️⃣ Cool & Enjoy
- Let cool in the pan for 5 mins, then transfer to a wire rack.
✅ Why These Muffins Are Healthy:
- No refined sugar
- High in fiber from oats and whole wheat
- Full of veggies (carrots)
- Natural sweetness from honey and fruit
- Can be made dairy-free, nut-free, or vegan
🔁 Customizations & Variations:
- Add flaxseeds or chia seeds for omega-3s
- Swap carrots with zucchini or apple for variety
- Make it a loaf: Pour into a greased loaf pan and bake for ~40 mins
🧊 Storage:
- Room temp: Up to 3 days in airtight container
- Fridge: 5–6 days
- Freezer: Up to 2 months. Thaw overnight or warm gently
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