CARROT CAKE OATMEAL MUFFIN CUPS | easy nutritious recipe
Baked Carrot Cake Oatmeal Muffin Cups are an easy, nutritious recipe perfect for a busy grab-n-go morning. Try Quaker Oats Today! This video is sponsored by Quaker Oats.
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TIMESTAMPS
0:00 Intro
0:35 Getting started
0:56 Adding wet ingredients
1:42 Adding dry ingredients + making oat flour
2:40 Adding add-ins + prepping carrots
3:09 Filling muffin cups with batter + baking muffins
3:24 Making muffin glaze + zesting an orange
4:57 Letiing muffins cool + glaze the muffins
5:28 Storing your muffins
5:47 Outro
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CARROT CAKE OATMEAL MUFFIN CUPS
1 cup unsweetened almond milk
.5 cup canned coconut milk
2 eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup oat flour
2 cup rolled oats
1.5 teaspoon cinnamon
1 teaspoon baking powder
.5 teaspoon sea salt
1 cup shredded carrots
1/2 cup raisins
1/2 cup walnuts
CREAM CHEESE ICING (*optional)
6 tablespoons dairy-free cream cheese (you can use any type of cream cheese if not dairy-free)
2 tablespoons powdered sugar (choose a monk fruit option to cut back on sugar)
1/2 teaspoon vanilla extract
2-3 teaspoons almond milk or coconut milk
1/2 teaspoon orange zest
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a muffin pan with muffin liners and spray each one with nonstick cooking spray to prevent oatmeal cups from sticking.
In a large bowl, mix together the almond milk, coconut milk, eggs, maple syrup, and vanilla extract until smooth and well combined.
Next stir in dry ingredients: oat flour, rolled oats, baking powder, cinnamon, and salt; stir well to combine. Fold in shredded carrots, raisins, and walnuts.
Evenly distribute the oatmeal batter between muffin liners and bake for 25-30 minutes or until oatmeal cups are fragrant, golden brown, and set.
Cream Cheese Glaze
In a small bowl, mix together the cream cheese, powdered sugar, vanilla extract, almond milk and orange zest.
Scoop glaze into a small ziplock bag and seal. Cut a tiny hole in the corner of the bag. Once the muffins have cooled, pipe the icing over the oatmeal cups.
NUTRITION
Serving: 1muffin | Calories: 240kcal | Carbohydrates: 31g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 173mg | Potassium: 327mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1921IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg
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#oatmealmuffincups #healthycarrotcake #oatmealrecipes
???? Quick & Easy Carrot Muffins || No Sugar || Vegan
These muffins are healthy, delicious and easy to make. Enjoy them for breakfast, lunch, snacking or dinner! They are sweet enough thanks to the carrots ;)
Vegan Carrot Muffins Recipe
Ingredients for 10 - 12 pieces (standard size):
- 1 tablespoon (10 g) chia seeds (+ 3 tablespoons/45 ml water)
- 1/3 cup (80 ml) vegetable oil
~ 2 cups (250 g) grated carrot
- 1/2 cup (60 g) all purpose flour
- 1/2 cup (60 g) whole wheat flour
- 1 teaspoon (4 g) baking powder
???? For more fiber, you can replace the 1/2 cup of all purpose flour with 1/2 cup of whole wheat flour or ground oats.
Simple steps to follow:
1. Watch the video.
2. Enjoy! ????
#carrotmuffins #vegan #sugarfree
No Refined Sugar, No Added Fat | HEALTHY CHOCOLATE MUFFINS | Easy Breakfast Idea | Baking Cherry
These easy and Healthy Chocolate Muffins are super simple to make and taste delicious! Made with simple ingredients; no refined sugar, no added fat, and gluten-free! Perfect for breakfast or an afternoon snack!
Note: if you are celiac, make sure to use certified gluten-free oat flour.
0:00 - Intro
0:08 - Making the muffins
1:57 - Baking the muffins
2:24 - Eating this delicious muffin
#muffin #recipe #dessert
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Whole Wheat, Carrot, Apple, Walnut & Raisin Muffins | LOW FAT - LOW SUGAR ????????
Are you looking for a muffin that's delicious, full of great ingredients, and healthy??
In today's video, Jill shows you how to bake a muffin that is perfect for breakfast, afternoon tea, or a healthy nighttime snack. Packed with carrots, apples, raisins, and walnuts!
JILL'S VEGAN CARROT, APPLE, RAISIN & NUT MUFFINS
Recipe:
1 1/2 cup whole wheat pastry flour (All Purpose is fine)
1/4 cup brown sugar (packed)
¼ cup apple sauce
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 flax “eggs” (See recipe below)
4 tablespoons vegetable oil (I use avocado)
1 teaspoon vanilla extract
2 tablespoons plant-based milk
1/2 large apple, cored, peeled, and diced (I used Fuji, but any red apple will do)
1/2 cup raisins (dried cranberries would be great as well)
1/2 cup grated carrots (about 2 medium carrots)
1/2 cup walnuts, chopped
HOW TO: Preheat oven to 350 degrees.
In large bowls, mix together flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, whisk together “eggs”, oil, milk, and vanilla. Add to flour mixture and stir until just combined.
Add apples, raisins, carrots, and walnuts. Stir gently until well mixed together.
Spoon batter into 12 muffin tin cups (either grease tin or use paper cups). Fill muffin cups about 2/3 full of batter.
Bake for approximately 20 minutes (check with toothpick test). Remove from oven.
Place on a cooling rack for 5 minutes. Remove muffins from the pan and continue to cool on cooling rack. YUM!!!
FLAX SEED EGGS: Mix 2 tablespoons of flax seed meal with 5 tablespoons water. Set aside for approximately 10 minutes. The mixture should be gelatinous when ready to use.
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CONVENIENT LINKS TO COOKING TOOLS I USED IN TODAY’S VIDEO.
Wilton Muffin Tin:
OXO Silicon Muffin Cups:
OXO Ice Cream Scoop:
Tovolo Silicon Tool Set:
Pyrex Glass Bowl Set:
Clear Glass Prep Bowls:
Pyrex Glass Measuring Cup Set:
Measuring Cups and Measuring Spoons:
OXO 9” Whip:
Cooling Rack:
Baker's Joy: Not Used but Helpful for Muffin Tin:
LINK TO MY QUICK BREADS/MUFFIN PLAYLIST:
MORE VEGAN MUFFINS:
Apple Cinnamon Muffins:
Sweet Potato Muffins:
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Make-Ahead Carrot Muffin Recipe - Martha Stewart
Martha Stewart bakes carrot muffins with yogurt and pumpkin pie spice.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Vegan Carrot Muffins Recipe | Kid-friendly Snacks
These Carrot Muffins are vegan AND delicious! The combination of warming spices, carrots, and raisins is amazing. Kids will love them!
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???? Ingredients:
1 1/2 cups whole wheat pastry flour
3/4 cup maple sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon cloves
1/4 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 cup low sodium V-8 Juice or Tomato Juice
1/2 cup olive oil
3/4 cup shredded carrots
1/2 cup raisins
1 teaspoon vanilla extract
1/2 cup chopped walnuts optional
More sweet treats:
No Bake Mango Mess
Pear Custard Pie
Thanks for watching!
Abbie
#carrotmuffins #veganmuffins #kidsnacks