Snacks · American
Mini carrot oat muffins
Bite-sized muffins with grated carrot and oats, lightly sweetened with honey.
- Serves
- 12
- Prep
- 10 min
- Cook
- 18 min
- Total
- 28 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 12 mini muffins- 120 g whole wheat flour
- 80 g rolled oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 medium carrots, grated
- 2 large eggs
- 60 ml honey
- 60 ml vegetable oil
Method
Preheat the oven to 180C (350F) and grease a mini muffin tin.
Whisk the flour, oats, baking powder and cinnamon together in a bowl.
In a separate bowl, whisk the eggs, honey and vegetable oil together.
Stir the wet ingredients into the dry until just combined, then fold in the grated carrot.
Divide the batter between the mini muffin cups.
Bake for 16 to 18 minutes until a skewer comes out clean.
Cool for 10 minutes before removing from the tin.