Oats and carrots muffins with the added goodness of sunflower seeds and raisins. Perfect for a filling and nutritious snack on the go, or make ahead for a quick breakfast.
Sometimes even the most well-laid plans of a blogger go for naught. I had several draft blog posts saved, and yet, over the last two months, I managed to post a grand total of once! But then, a trip to visit family over two months comes with a packed itinerary. This time, we managed to squeeze in a one big fat Indian wedding with festivities and ceremonies that lasted 7 days, meeting both sides of our extended families across Delhi, Goa and Kerala, catching up with childhood friends, several trips to the beach, one emergency room visit in the middle of the wedding festivities, a sum total of 6 flights and one overnight train journey, and of course, eating our way through all of this. Are you following me on Instagram? I’ve shared some glimpses of our trip via Insta-stories, so go have a look!
So, we are finally back to home base, and back to nitpicking about the weather situation. Is it spring yet, no wait, its still winter, hold on that feels like summer, no false alarm, its winter alright! I shouldn’t be complaining though, I managed to miss the brunt of the winter, and the cold wave, aka the ‘beast from the east’ that unleashed itself on Switzerland and most of Europe over February.
Coming back to the recipe I’m sharing today, this is one that I’ve been looking forward to sharing for a while now. I’ve been tweaking and playing around with this recipe for a while, and I’ve finally found the right proportion of ingredients that does the trick – managing to make a moist, yet not dense muffin, with the perfect airy crumb. Because this recipe uses oats, it is rather filling and just right for breakfast. I’ve used grated carrots, sunflower seeds and raisins to amp up the nutritional value of these muffins, so you can be sure to check those boxes off when you pack these as a snack for your kids. Go ahead, give them a go and let me know how they turned out!
Oats and Carrots Muffins
- Preheat the oven to 180C (350F).
- Prepare a muffin pan, by spraying it with a baking spray, or, my preferred method - lightly coating it with butter and then sprinkling some flour over. Tap off the excess flour.
- In a large bowl, add the flour, baking powder, baking soda, salt and cinnamon powder and whisk it gently to combine the ingredients. Keep aside.
- In the bowl of a stand mixer, or a large mixing bowl, add the raisins, oats, sunflower seeds, carrots, along with the coconut oil, yogurt, milk, eggs and honey.
- Whisk the ingredients together on medium speed or with a hand-held whisk.
- Reducing the speed to low, gently add the flour mixture to the bowl, in three portions, making sure the ingredients are combined before you add in the next portion.
- Whisk until all the ingredients are just combined, taking care to not over-mix.
- Transfer the batter to the prepared muffin pan, using a spoon or an ice-cream scoop to transfer the batter.
- Bake at 180 C for 25 minutes, or untill the muffins are just done.
Baker's tip - Overmixing the ingredients can result in a tough textured muffin. Overmixing with cause the gluten in the flour to develop, which are good for bread-baking but not so great for muffins. Mix the ingredients until just combined.
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