Carrot Oatmeal Muffins

Carrot Oatmeal Muffins

Servings
SERVINGS

12

Prep Time
PREP TIME

10 Min

Cook Time
COOK TIME

35 Min

Good for breakfast, brunch, dessert or even as a snack, carrot oatmeal muffins are a mouthwatering mix of maple syrup, vanilla, rolled oats and our deliciously sweet Sliced Carrots.

FEATURED PRODUCTS

Green Giant® Sliced Carrots

Green Giant® Sliced Carrots

WHERE TO BUY
Carrot Oatmeal Muffins
Full Recipe

FULL RECIPE

Serving Size: 12

Prep Time: 10 minutes

Cook Time: 35 minutes

Green Giant product(s) used: Green Giant® Sliced Carrots

Lists of ingredients:

  • 1 can (14.5 ounce) Green Giant® Sliced Carrots, drained
    ½ cup pure maple syrup
    5 Tablespoons melted butter
    2 large eggs
    ½ cup whole milk
    1 teaspoon vanilla extract
    1 cup whole wheat flour
    1 ½ cup rolled oats
    1 teaspoon baking powder

Steps

STEPS

1 Preheat oven to 350ºF and line a 12-count muffin tin with paper liners.
2 Add carrots to a large mixing bowl and mash until most of the chunks are gone. Stir in maple syrup, butter, eggs, milk, and vanilla extract.
3 Add wheat flour, oats, and baking powder. Stir until just combined.
4 Divide batter between muffin cups, filling ¾ of the way full.
5 Bake until tops are golden-brown and toothpick inserted into the center comes out clean, 30-35 minutes.

TIPS & TRICKS

Don’t have muffin liners on hand? No problem – parchment paper is an excellent backup option. Simply cut the parchment into squares, then use a glass to mold the paper into the shape of the tin cups.

Once baked, oatmeal carrot muffins are conveniently portable. Simply the muffins in lunches or enjoy them on the go as a superb way to sneak in your vegetables. Oatmeal carrot cake muffins stay fresh in the fridge for about five days, and they can be frozen for up to three months in an airtight container.

Serving Size: 12

Prep Time: 10 minutes

Cook Time: 35 minutes

Green Giant product(s) used: Green Giant® Sliced Carrots

  • 1 can (14.5 ounce) Green Giant® Sliced Carrots, drained
    ½ cup pure maple syrup
    5 Tablespoons melted butter
    2 large eggs
    ½ cup whole milk
    1 teaspoon vanilla extract
    1 cup whole wheat flour
    1 ½ cup rolled oats
    1 teaspoon baking powder

1 Preheat oven to 350ºF and line a 12-count muffin tin with paper liners.
2 Add carrots to a large mixing bowl and mash until most of the chunks are gone. Stir in maple syrup, butter, eggs, milk, and vanilla extract.
3 Add wheat flour, oats, and baking powder. Stir until just combined.
4 Divide batter between muffin cups, filling ¾ of the way full.
5 Bake until tops are golden-brown and toothpick inserted into the center comes out clean, 30-35 minutes.

Tips & Tricks

Don’t have muffin liners on hand? No problem – parchment paper is an excellent backup option. Simply cut the parchment into squares, then use a glass to mold the paper into the shape of the tin cups.

Once baked, oatmeal carrot muffins are conveniently portable. Simply the muffins in lunches or enjoy them on the go as a superb way to sneak in your vegetables. Oatmeal carrot cake muffins stay fresh in the fridge for about five days, and they can be frozen for up to three months in an airtight container.

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