Introduction
If you’re looking for a nutritious snack or breakfast option that’s both satisfying and delicious, look no further. This recipe combines wholesome ingredients to create delightful muffins that are perfect for any time of the day. Packed with rolled oats, carrots, and sweetened with medjool dates and maple syrup, these muffins are not just healthy but also incredibly easy to make. Let’s dive into the details and get baking!
Detailed Ingredients with measures
– 2 cups rolled oats
– 8 medjool dates, pits removed
– 1/2 cup olive oil
– 1/4 cup real maple syrup
– 3–4 carrots, peeled and shredded (about 2 cups total)
– 2 eggs
– 1 teaspoon baking soda
– 1/2 teaspoon cinnamon
– Pinch of salt
– Walnuts or raisins (optional)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15-18 minutes
Total Time: 30-33 minutes
Yield: Approximately 12 muffins
In just a few simple steps, you can have a batch of savory muffins ready to enjoy. Whether served warm or cold, these muffins can be enhanced with a spread of butter or a drizzle of honey for extra flavor. Enjoy your healthy treat!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it is at the right temperature when you are ready to bake.
Step 2: Prepare the Carrots
Peel and shred 3 to 4 carrots until you have about 2 cups of shredded carrots. Set aside for later use in the batter.
Step 3: Blend the Ingredients
In a blender, combine the rolled oats, medjool dates (with pits removed), olive oil, maple syrup, shredded carrots, eggs, baking soda, cinnamon, and a pinch of salt. Blend the mixture until a chunky batter forms, ensuring all ingredients are well incorporated.
Step 4: Fill the Muffin Tin
Prepare a muffin tin by greasing it or lining it with muffin liners. Pour the batter evenly into the prepared muffin tin.
Step 5: Bake the Muffins
Place the muffin tin in the preheated oven. Bake for 15 to 18 minutes, or until the tops of the muffins gently spring back when pressed. This indicates they are cooked through.
Step 6: Cool and Serve
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack. Serve them warm or cold, and consider adding a smear of butter or a drizzle of honey if desired.
Notes
Storage
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.
Customization
Feel free to add walnuts or raisins to the batter for added texture and flavor, if desired.
Serving Suggestions
These muffins make a great breakfast option or a healthy snack for any time of the day. Enjoy them plain or enhanced with toppings!
Cook techniques
Grating Carrots
Grating carrots enhances their sweetness and makes them easier to incorporate into the batter, ensuring even distribution and improved texture in your muffins.
Blending Ingredients
Using a blender to combine the ingredients helps create a chunky batter that forms a cohesive mixture, making it easier to fill the muffin tin and bake evenly.
Baking Muffins
Baking at 350°F (175°C) allows the muffins to cook thoroughly while achieving a light, fluffy texture. It’s crucial to check for doneness by gently pressing the tops to see if they spring back.
Serving Suggestions
These muffins can be enjoyed warm or cold. Adding butter or honey enhances the flavor and adds moisture, perfect for breakfast or a snack.
FAQ
Can I use a different sweetener instead of maple syrup?
Yes, you can substitute honey or agave syrup, but keep in mind that it may alter the flavor slightly.
What can I use instead of eggs?
You can use flaxseed meal mixed with water or unsweetened applesauce as a binder to replace eggs.
How should I store the muffins?
Store the muffins in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week.
Can I freeze these muffins?
Yes, you can freeze the muffins. Wrap them individually in plastic wrap and place them in a freezer-safe container for up to three months.
Are there any variations I can try?
Yes, you can add mix-ins like walnuts or raisins, or substitute half the oats with almond flour for a different texture and flavor.
Conclusion
This delightful recipe combines the wholesome goodness of rolled oats and shredded carrots with the natural sweetness of medjool dates and maple syrup. The addition of olive oil ensures a moist texture, while eggs and baking soda provide the perfect rise, making these muffins a nutritious and satisfying treat. Enjoy them fresh from the oven or save them for a delicious breakfast or snack throughout the week.
Carrot and Walnut Muffins
Add chopped walnuts for a crunchy texture and an additional source of healthy fats.
Carrot Raisin Oat Bars
Incorporate raisins for a burst of sweetness and a chewy texture that complements the grated carrots.
Spiced Carrot Muffins
Increase the cinnamon to 1 teaspoon and add a pinch of nutmeg for a more aromatic flavor profile.
Chocolate Chip Carrot Oats
Mix in some dark chocolate chips for a decadent twist that pairs wonderfully with the natural sweetness of the muffins.
Nut-Free Carrot Muffins
Replace walnuts with sunflower seeds for a nut-free option that still adds a satisfying crunch.
Coconut Carrot Oat Muffins
Include shredded coconut for a tropical flair and added texture in your muffins.
