One-Bowl Carrot Oat Muffins

4.5
(2)

Breakfast or snack time, these moist muffins are a wholesome treat to go.

1
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
12
Yield:
12 servings

Ingredients

  • 1 (14.5 ounce) can Del Monte® Sliced Carrots, drained

  • ¾ cup packed light brown sugar

  • cup vegetable oil

  • 1 large egg

  • 1 cup all-purpose flour

  • ½ cup uncooked quick oats

  • 1 tablespoon baking powder

  • 1 teaspoon cinnamon

  • ½ teaspoon salt

  • ½ cup dried cranberries or golden raisins

  • ½ cup chopped pecans or walnuts

Directions

  1. Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.

  2. Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.

  3. Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.

Nutrition Facts (per serving)

220 Calories
10g Fat
31g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 220
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 7%
Cholesterol 16mg 5%
Sodium 275mg 12%
Total Carbohydrate 31g 11%
Dietary Fiber 2g 8%
Total Sugars 18g
Protein 3g
Vitamin C 0mg 1%
Calcium 69mg 5%
Iron 1mg 6%
Potassium 67mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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