Brunch

Carrot Oat Muffins is for Breakfast, Snack.

Carrot Oat Muffins takes 20 minutes to prepare.

Carrot Oat Muffins takes 24 minutes to cook.

Carrot Oat Muffins makes 18 servings.

The ingredients for Carrot Oat Muffins are:

2 medium Carrots
2 1/2 cups oats (not whole or steel cut)
2 medium bananas
1 slice of fresh pineapple 3-1/2" dia x 3/4" thick
1/4 cup Honey
2 tbsp Molasses
2 large eggs
3/4 cup milk (calculated with whole milk but any milk will work)
2 tsp Baking Powder
1/2 tsp Baking Soda
2 tsp Vanilla extract
1 tbsp ground cinnamon


Nonstick spray used for easy measuring of honey and molasses and for cupcake liners.

Here is how you make Carrot Oat Muffins:

Preheat oven to 350 and prepare muffin pans. I used paper liners with a little spritz of nonstick spray in each one. Shred carrots and set aside. Mash banana and blend with pineapple until well mixed. You could use about 1/4 of crushed pineapple and 3/4 cup mashed bananas for a total of 1 cup of "liquid" fruit. Add eggs, milk, honey, and molasses and mix well. Blend 1 1/2 cups of oatmeal until a flour like consistency. Mix remaining dry ingredients together with all oats. Combine with wet ingredients and let rest ten minutes. Scoop into muffin cups and bake for about 22 minutesAllow to cool completely to enjoy these! When they are warm, the middles get a bit mushy. Serving Size:?Makes about 22 muffins

The nutritional information for Carrot Oat Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 95.8

• Total Fat: 1.8 g
• Cholesterol: 22.1 mg
• Sodium: 108.0 mg
• Total Carbs: 18.3 g
• Dietary Fiber: 1.9 g
• Protein: 2.7 g

The dietary needs meet for Carrot Oat Muffins is Gluten Free