Cherry & Carrot Oat Muffins

Cherry & Carrot Oat Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 12
  • 3 cups rolled oats
  • 1 cup almond meal
  • 1 tsp cinnamon
  • ½ tsp fresh nutmeg
  • ½ tsp salt
  • 2 tsp baking powder
  • ⅓ cup brown sugar
  • 3 eggs
  • 5 oz fat free plain or vanilla greek yogurt (1 individual cup)
  • ½ cup no sugar added applesauce
  • 1¼ cup milk
  • 1 tsp vanilla extract
  • 1 cup dried unsweetened cherries
  • 1 cup shredded carrots
  • 1 cup toasted pumpkin seeds
  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 ½ 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!