Carrot Oatmeal Muffins

Carrot Oatmeal Muffins

SERVINGS

12

PREP TIME

10 Min

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

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 pumpkin pie spice
    1 teaspoon baking powder
    ½ cup chopped walnuts (optional)

STEPS

1 Preheat oven to 350ºF and line a 12-count muffin tin with paper liners.
2 Add carrots to a food processor and pulse until finely shredded, but not puréed. Add to a large mixing bowl. Stir in maple syrup, butter, eggs, milk, and vanilla extract.
3 Add wheat flour, oats, pumpkin pie spice, and baking powder. Stir until just combined. Fold in walnuts.
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 pumpkin pie spice
    1 teaspoon baking powder
    ½ cup chopped walnuts (optional)

1 Preheat oven to 350ºF and line a 12-count muffin tin with paper liners.
2 Add carrots to a food processor and pulse until finely shredded, but not puréed. Add to a large mixing bowl. Stir in maple syrup, butter, eggs, milk, and vanilla extract.
3 Add wheat flour, oats, pumpkin pie spice, and baking powder. Stir until just combined. Fold in walnuts.
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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