Oat & Maple Carrot Muffins

img_3935

Last month my best friend and long time baking buddy came to visit from across the pond. Her stay here was short and sweet; our little ones got to see each other again and she was here to meet our newest addition, Nathan! While she was here I told her that I was stockpiling baked goods for when people visit and for me to eat as well. Feeling a bit uninspired by my recent baking venture, carrot muffins that did not turn out as well as I would’ve liked on the first attempt, she convinced me to give it another try and we were so happy with the results!

On the Friday afternoon, just hours before my water broke and I went into labour, Natayla and I made the best carrot muffins ever and then instead of freezing them for visitors, we proceeded to eat about half the batch; I was nine months pregnant and super hungry at the time, a very valid excuse in my opinion.

I only like to post things that I really enjoy and feel proud of so I am going to preface this recipe by saying that I am so happy she pushed me to make these again and we were both very proud of the results.

So if you’re planning to prep something for overnight guests this Thanksgiving weekend, or just looking for an easy grab-and-go breakfast option for those busy weekday mornings, this is the perfect recipe for you.

img_3919

 INGREDIENTS

1 cup all purpose flour

½ cup whole wheat flour

1 cup quick rolled oats

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

½ tsp salt

½ cup brown sugar

1 egg

½ cup vegetable oil

2/3 cup maple syrup

1/3 cup unsweetened applesauce

1 tsp vanilla

1 ½ cup grated carrot

 

img_3930

CRISP (optional)

1 tsp cinnamon

1 tbsp melted butter

1/3 cup brown sugar

1/3 cup quick rolled oats

img_3928

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Grease a 12-cup muffin pan or line with paper liners. Set aside.
  3. In one bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt.
  4. In another bowl, beat brown sugar, egg, vegetable oil, maple syrup, applesauce, and vanilla.
  5. Add dry ingredients to wet and mix until well combined.
  6. Fold in carrots.
  7. Prepare crisp by stirring the ingredients together. Set aside.
  8. Pour mixture evenly into the muffin tray and sprinkle crisp over each muffin.
  9. Bake for 20-25 minutes.
  10. Place muffins on a cooling rack for 10 minutes.

 

Enjoy and Happy Thanksgiving!

img_9058

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s