Cherry & Carrot Oat Muffins
I’m notorious for making serious tweaks to baked good recipes and then have a seriously bad outcome. Like baking bread? I “health-ified” a basic recipe and what came out was a brick. A solid, very hard brick. Not bread. I also tried to make whole wheat naan and ended up with some very crispy, semi-dried out crackers. That actually happened recently when I tried to make pizza dough from scratch too – no chewy crust. Hard, cracker crust. Oops…
Baking is not for me. I don’t like following directions and I don’t like having to be very precise with measurements. I also don’t like the fact that you can’t tweak as you go. You’re kinda stuck. Well, at least that’s my opinion. I’m sure a well seasoned baker wouldn’t agree. I guess I’m just not all that good at tweaking!
Recently my Mom emailed a recipe for these oatmeal muffins that she’s been making. It’s a recipe she got from my grandmother that she changed into a muffin recipe. It sounded like such a great quick, breakfast on the go option. So I wanted to whip up a batch for Dario and I.
So as I was making these muffins, that urge to tweak set in. And I couldn’t help it! The more stuff I added the more crazy the tweaking got! I ended up throwing in a lot of random ingredients…yogurt, applesauce, almond flour, an extra egg. I don’t know what I was going for. But eventually I ended up with something that semi-resembled muffin batter and decided I’d probably already ruined it so I should just get on with the baking process.
Well…I can’t believe this, but the muffins came out amazing. I don’t know how this could possibly happen. Because it NEVER happens to me! I’ve never changed up a baked good recipe this much with even a remotely edible end product. But not only are these muffins edible, they’re delicious! Moist, full of crunchy nuts and chewy dried fruit. Not to mention a great source of protein and fiber that’s perfect for breakfast! I’m actually kinda still stunned they’re good. Like really good! I hope you make these muffins…there may not be another baked good on this blog for a while!
Cherry & Carrot Oat Muffins:
- 3 cups rolled oats
- 1 cup almond meal
- 1 tsp cinnamon
- 1/2 tsp fresh nutmeg
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup brown sugar
- 3 eggs
- 5 oz fat free plain or vanilla greek yogurt (1 individual cup)
- 1/2 cup no sugar added applesauce
- 1 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup dried unsweetened cherries
- 1 cup shredded carrots
- 1 cup toasted pumpkin seeds
- Preheat oven to 350 F. Grease a 12 cup muffin tin lightly with cooking spray.
- In a large bowl combine the dry ingredients: oats, almond meal, cinnamon, nutmeg, salt, baking powder and brown sugar. Set aside.
- In another bowl, whisk together the wet ingredients: eggs, yogurt, applesauce, milk and vanilla extract.
- Stir in the dry ingredients into the wet mixture. Stir until thoroughly combined. Allow muffin batter to sit for about 5-10 minutes. Then stir in the carrots, cherries and pumpkin seeds.
- Scoop muffin batter into the muffin tin. Using a 1/2 cup ice-cream scoop works well. Muffins do not rise so mound the batter into a muffin shape – this batter makes a perfect set of 12 muffins.
- Bake muffins for 50-55 minutes. Top will be golden brown. Allow muffins to cool in the tins for about 10-15 minutes. Remove and allow to finish cooling on a cooling rack. Enjoy warm with butter or jam! Freeze individually for quick on the go breakfasts! muffin recipes, healthy muffins, oat muffins, gluten free muffins, protein breakfast, healthy breakfast recipes