I’ve had a ton of requests for these oatmeal muffins so I’m excited to share the recipe with you. These muffins are such a hit in my house. They are pretty low in sugar but the apples and carrots add to the sweetness so they still taste like. yummy treat. We’ve been eating them on repeat for breakfast, snacks, and even dessert!
What kind of apples should I use?
Entirely up to you! I use whatever I happen to have on hand. Sometimes that is green apples, sometimes it’s Fuji or something else. Depending on how tart or sweet the apples you use are, will have a slight effect on the taste of your muffins.
Are these gluten free?
Nope, but you can make them gluten free with two easy switches. Be sure to use gluten free oats, and replace the whole wheat pastry flour with this Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.
Can I make this recipe egg free?
I haven’t tried an egg free version, so if you do comment below and let me know how they turn out. An easy egg substitution is to use flax eggs. If you scroll to the bottom of this post it explains how to make a flax egg. Just triple the directions to substitute for the three eggs that this recipe calls for.
Can these be frozen?
You can definitely freeze these! Bake the muffins according to the instructions and then allow them to fully cool before freezing. I wrap them in aluminum foil individually and then put them in a freezer safe bag. They last for about 3 days in an airtight container on the counter, or for a few months if frozen. I just take them out of the freezer the night before and let them dethaw in the fridge. Then when I’m ready to enjoy I will microwave it for a few seconds to warm it up.
Why the temperature change?
Starting your muffins off at a higher temperature allows the muffins to rise, creating fluffier muffins. Then when you drop the temperature the muffins can bake on the inside thoroughly without getting burnt on the outside.
If you like these muffins, check out this post for another yummy muffin recipe.
Apple Carrot Oatmeal Muffins
Toddler friendly muffins that are sweetened with apples and carrots. Top with a little bit of almond butter for an easy breakfast.
Ingredients
- 1 C rolled oats
- 1 C whole wheat pastry flour
- 1/2 C sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 3 eggs
- 1/2 C coconut oil
- 2 tsp vanilla extract
- 1 C diced apples
- 1 C shredded carrots
Instructions
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Preheat the oven to 425 degrees.
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Mix oats, flour, sugar, baking powder, salt, and cinnamon in a large bowl. Add in eggs, coconut oil, and vanilla extract and combine well. Fold in carrots and apples.
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Pour into muffin tin, filling each spot 3/4 of the way to allow the muffins to rise.
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Bake at 425 for 5 minutes, and then drop the temperature down to 350 to bake for an additional 15 minutes. Do not open the oven or remove the muffins while you are waiting for the temperature to drop.
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