Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Baked Goods, Breakfast, Brunch, Comfort Food, Kid Friendly, Make Ahead, Picnics, Snacks, Tiny Bites, Vegetarian, Weekend Fun, Winter Warmth
Yields or Serves:
Tags: Baked Goods, Baking Soda, Breakfast, Brunch, Carrot Juice, Carrot Oat Muffins, Cinnamon, Comfort Food, Egg Whites, Healthy, Kid Friendly, Make Ahead, Mornings, Muffins, Nutmeg, Old Fashioned Rolled Oats, Olive Oil, Picnics, Raisins, Rolled Oats, Snacks, Sugar, Tiny Bites, Vegetarian, Victoria Hart Glavin, Victoria's Carrot Oat Muffins, Weekend Fun, Winter Warmth
Carrot Oat Muffins
I love to eat muffins in the morning. Here is a healthy muffin that the whole family is sure to enjoy.
INGREDIENTS
12 Ounces Carrot Juice
2 Egg Whites
1 3/4 Cups Olive Oil
1 Cup Old-Fashioned Rolled Oats
1 Cup Raisins
1/2 Cup Sugar
1 Tablespoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Nutmeg
Preheat your oven to 400° F. Line 18 muffin cups with liners. In a small size bowl whisk together the carrot juice, eggs and olive oil. In a separate medium size bowl, combine the flour, rolled oats, raisins, sugar, baking soda, cinnamon and nutmeg. Add the carrot juice to the flour mixture. Stir until well combined. Spoon the batter 3/4 up to the top of the muffin liner. Bake for 18 minutes until done. Remove from the oven and let cool for 10 minutes. Serve warm. Makes 18 muffins.
