Carrot Oat Muffins

These soft, wholesome carrot oat muffins are naturally sweet, tender, and perfect for an easy snack or quick breakfast.

Ingredients

• 1 cup rolled oats
• 1 cup grated carrot, packed
• 1 large egg
• 2 tablespoons peanut butter
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• 2 tablespoons milk
• 2 tablespoons chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tray with paper liners or lightly grease it.
2. In a mixing bowl, combine the rolled oats, grated carrot, cinnamon, and baking powder.
3. Add the egg, peanut butter, honey, vanilla extract, and milk, then stir well until a thick batter forms.
4. Fold in most of the chopped walnuts, reserving a few for topping if desired.
5. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
6. Sprinkle the tops with the remaining walnuts and a few extra shreds of carrot if you like.
7. Bake for 15-18 minutes, or until the muffins are set and lightly golden on top.
8. Let the muffins cool in the tray for a few minutes before serving warm or at room temperature.

Tip: For a softer texture, let the batter sit for 5 minutes before baking so the oats can absorb some moisture.