One-Bowl Carrot Oat Muffins recipe

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Ingredients

1 (14.5 ounce) can Del Monte® Sliced Carrots, drained
¾ cup packed light brown sugar
⅓ cup vegetable oil
1 large egg
1 cup all-purpose flour
½ cup uncooked quick oats
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup dried cranberries or golden raisins
½ cup chopped pecans or walnuts

Nutrition Info

220 calories
carbohydrate: 31.1 g
cholesterol: 15.5 mg
fat: 10.1 g
fiber: 2.2 g
protein: 2.5 g
saturatedFat: 1.3 g
servingSize: -
sodium: 274.5 mg
sugar: 18.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg, mix well.

  2. Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.

  3. Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.

Recipe Yield

12 servings

Recipe Note

Breakfast or snack time, these moist muffins are a wholesome treat to go.

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