Healthy Carrot Oatmeal Muffins
These carrot oatmeal muffins are soft and fluffy yet full of all the stuff that is good for your body like shredded carrots and whole rolled oats!
Servings: 12
Equipment
- This is an affiliate link.Non-stick muffin pan
- This is an affiliate link.Mixing bowl
Ingredients
- 280g/2 cups flour
- 80g/1 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 200g/1 cup Demerara/Turbinado sugar
- 1 teaspoon cinnamon
- ½ teaspoon This is an affiliate link.nutmeg
- 2 eggs large
- 65ml/1/4 cup vegetable oil
- 375ml/1 1/2 cups plain yogurt
- 1 teaspoon This is an affiliate link.vanilla
- 1 cup grated carrots about 3 carrots
For the streusel topping
- 3 tbsp butter
- 2 tbsp flour
- 3 tbsp oats
- 3 tbsp Demerara sugar/Turbinado sugar
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350F/180C and line your muffin tin with paper liners.
- In a medium bowl combine sifted flour, oats, baking powder, baking soda, salt, sugar, cinnamon and nutmeg.
- In a large bowl beat eggs, oil, yogurt and vanilla. Stir in grated carrots and then add in dry ingredients to the bowl.
- In a small bowl combine butter, flour, oats, sugar and cinnamon for the streusel topping. It works best if you mix it with your fingers. The streusel topping mixture will resemble cookie dough.
- Divide muffin batter evenly among 12 muffins cups and top them with a teaspoon of streusel topping.
- Bake in the oven for 30 minutes.
Nutrition
Calories: 309kcal | Carbohydrates: 48g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 203mg | Potassium: 257mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1945IU | Vitamin C: 0.7mg | Calcium: 102mg | Iron: 1.8mg