Breakfast

Whole Wheat, Oat and Carrot Muffins is for Breakfast, Snack.

Whole Wheat, Oat and Carrot Muffins takes several minutes to prepare.

Whole Wheat, Oat and Carrot Muffins takes several minutes to cook.

Whole Wheat, Oat and Carrot Muffins makes 12 servings.

The ingredients for Whole Wheat, Oat and Carrot Muffins are:

*Whole Wheat Flour, 2 cup (remove)
Quaker Oats Old-Fashioned Rolled Oats, 1 cup (remove)
Baking Powder, 3 tsp (remove)
Baking Soda, .5 tsp (remove)
*Demerara Brown Sugar, 48 tsp (remove)
Cinnamon, ground, 1 tsp (remove)
Nutmeg, ground, .5 tsp (remove)
Egg, fresh, whole, raw, 3 large (remove)
Organic Greek Yogurt, Plain, 12 oz (remove)
Vanilla Extract, 1 tsp (remove)
*Carrot - shredded 1 cup

Here is how you make Whole Wheat, Oat and Carrot Muffins:

In medium bowl mix flour, oats, baking powder and soda, cinnamon, and nutmegIn large bowl mix sugar, eggs, yogurt, vanilla, and carrots.Fold the dry ingredients in to the wet gently.Put in muffin cupsBake at 350 until baked through 15-25 minutesServing Size: 12Number of Servings: 12Recipe submitted by SparkPeople user MEREGCARR.

The nutritional information for Whole Wheat, Oat and Carrot Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 176.1

• Total Fat: 2.2 g
• Cholesterol: 46.5 mg
• Sodium: 216.2 mg
• Total Carbs: 34.1 g
• Dietary Fiber: 3.6 g
• Protein: 7.7 g