Description
Easy and delicious muffin tops packed with carrots and oats, perfect for a quick kid-friendly snack or breakfast.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- ½ cup packed light brown sugar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 large eggs
- ½ cup melted unsalted butter
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup grated carrots
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, oats, brown sugar, baking soda, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the eggs, melted butter, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the grated carrots.
- Drop spoonfuls of batter onto the prepared baking sheet, leaving about 2 inches between each.
- Bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- These muffin tops are great for little hands.
- Store in an airtight container at room temperature for up to 3 days.
- You can add other mix-ins like raisins or chopped nuts (if allergies are not an issue).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin top
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg