Cherry & Carrot Oat Muffins

By  |  0 Comments

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…

muffin recipes, healthy muffins, oat muffins, gluten free muffins, protein breakfast, healthy breakfast recipes

muffin recipes, healthy muffins, oat muffins, gluten free muffins, protein breakfast, healthy breakfast recipes 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!

muffin recipes, healthy muffins, oat muffins, gluten free muffins, protein breakfast, healthy breakfast recipes

muffin recipes, healthy muffins, oat muffins, gluten free muffins, protein breakfast, healthy breakfast recipes 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.

oatmuffins2

muffin recipes, healthy muffins, oat muffins, gluten free muffins, protein breakfast, healthy breakfast recipes 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.

muffin recipes, healthy muffins, oat muffins, gluten free muffins, protein breakfast, healthy breakfast recipes

muffin recipes, healthy muffins, oat muffins, gluten free muffins, protein breakfast, healthy breakfast recipes 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!

muffin recipes, healthy muffins, oat muffins, gluten free muffins, protein breakfast, healthy breakfast recipes

muffin recipes, healthy muffins, oat muffins, gluten free muffins, protein breakfast, healthy breakfast recipes Cherry & Carrot Oat Muffins:
Ingredients:

  • 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

Instructions:

  1. Preheat oven to 350 F.  Grease a 12 cup muffin tin lightly with cooking spray.
  2. In a large bowl combine the dry ingredients:  oats, almond meal, cinnamon, nutmeg, salt, baking powder and brown sugar.  Set aside.
  3. In another bowl, whisk together the wet ingredients:  eggs, yogurt, applesauce, milk and vanilla extract.
  4. 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.
  5. 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.
  6. 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

Hey, thanks for reading! Share your thoughts!