Rating: 4.33 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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

220 calories; protein 2.5g; carbohydrates 31.1g; fat 10.1g; cholesterol 15.5mg; sodium 274.5mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
07/27/2019
These muffins were super simple to make and taste great! I had some leftover pureed carrots (homemade baby food) that I needed to do something with. I used this recipe because it was the only one I could find that DIDN'T call for grated carrots. My Modifications: 1/2 wheat flour & 1/2 almond flour 8 ounces pureed carrots Read More
(1)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/27/2019
These muffins were super simple to make and taste great! I had some leftover pureed carrots (homemade baby food) that I needed to do something with. I used this recipe because it was the only one I could find that DIDN'T call for grated carrots. My Modifications: 1/2 wheat flour & 1/2 almond flour 8 ounces pureed carrots Read More
(1)
Rating: 4 stars
07/07/2020
6.1.20... https://www.allrecipes.com/recipe/258602/one-bowl-carrot-oat-muffins/... Had two cups shredded carrots & subbed those for the canned. 'Nothing personal DelMonte!;D With that brownie- stiff batter so added 1/3c half & half. I don't like washing dishes very much - or even running the dishwasher often To only use the third cup cup I reduced the sugar to 2/3 & used that same 1/3c cup for the oil. May go for 1/4c coconut oil next time but that would take another cup. These didn't rise much & could use a boost. Pretty but low & flat Muffs didn't rise above the wrapper at all & I baked at 400 for ten initially then 350 for ten. E 23 had one & announced he was going to eat all of them. Read More
Rating: 4 stars
09/06/2020
One-Bowl Carrot Oat Muffins by Del Monte. Subbed 2c shredded carrots; added 1/3c half & half. Reduced the sugar to 2/3c & may go for 1/4c coconut oil next time. Read More
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