The Pioneer Woman Tasty Kitchen
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Carrot and Apple Oat Muffins

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Level: Easy

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Description

The combination of apple and carrot makes these muffins sweet, yet slightly tart. With oats and a little spice, they’re hearty and filling, but not packed with sugar.

Ingredients

  • 2 cups All-purpose Flour
  • 1 cup Rolled Oats
  • 2-½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ¾ cups Light Brown Sugar
  • 1 cup Grated Carrot (for 1 Cup I Needed 2-3 Medium Carrots)
  • 1 cup Grated Apple (for 1 Cup I Needed One Large Granny Smith Apple)
  • 2  Large Eggs
  • ½ teaspoons Vanilla Extract
  • ½ cups Milk
  • ½ cups Vegetable Oil

Preparation

Preheat oven to 350 F and grease a 12 hole standard size muffin tin.

Place the flour, oats, baking powder, baking soda, spices and sugar into a large bowl and stir until combined. Add in the grated carrot and apple and stir until they are coated in flour.

Place eggs, vanilla extract, milk and vegetable oil into a jug and beat lightly. Pour over the dry ingredients and mix until there are no lumps of flour left. Don’t beat or be tempted to keep mixing, otherwise you may end up with rubbery muffins.

Divide the mixture between the greased muffin holes and fill each one level. Place in the oven for 15-20 minutes, until risen, lightly golden and a skewer inserted into the centre comes out clean. Remove from oven.

Leave to cool in the tin for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, muffins will keep in an airtight container, at room temperature, for 5 days.

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