Mouth-watering muffins baked with the goodness of carrot & topped off with whole-grain fibre rich oats!
Become the carrot of someone else’s eyes when you bake them this deliciously healthy snack.
Muffins are also incredibly friendly to work with and also versatile in a sense that switching carrots with chocolates, your favourite fruit or anything lying around the kitchen is pretty a child’s play!.
Cooking Time – 20 mins
Serving – 4 people
- Whole Wheat Flour – 1 1/2 cup
- Cooking oats – 1 cup coarsely ground
- Vegetable Oil – 1/2 cup
- Eggs – 3 large at room temperature
- Carrots – 2 cups grated.
- Vanilla essence – 1 Tbsp
- White Sugar – 1 cup or less.
- Baking Soda – 1 Tsp
- Baking powder – 1 Tsp
- Salt – 1/4 Tsp
- Ground Cinnamon – 1/4 Tsp
Grease the muffin pan with oil or line with liners.
Preheat your oven at 180C.
Take a bowl and add & mix in dry ingredients and in a large bowl. Also, whisk oil and sugar.
Beat the eggs one by one into it and stir in vanilla essence. Now pour this mixture gently into the fold along with the dry ingredients until the mixture is well combined.
Stir in carrots and make sure not to overmix.
Fill this mixture into the prepared muffin tins and bake them for 20-25 minutes or until the cake tester comes out clean.
Remove them from the oven and serve them warm.