New Year, new you??? Do you make New Years resolutions? Goals? Plans? If you said yes, do you actually stick to them? I think I gave up on resolutions years ago because well…I could never stick to them. Pretty sure I would start every year with I’m going to eat healthier and work out more, which may happen for the first..second..third week. BUT this year, I’m going to Mexico in TWO MONTHS (eeeek) so I am trying to be better.
The second batch of muffins I baked up the other day were these Carrot Oat muffins from Kitchen Confidante. This was my first time trying out this recipe and it won’t be my last! I have a bag of carrots sitting in my fridge that I stare at every time I open it so I figured why not add some into muffins! It’s one way to eat some veggies…right?!
The aroma of cinnamon and nutmeg in my kitchen was making dealing with my crabby baby just a little more pleasant, ha! Not only do they smell lovely while baking but they’re super easy and quick to make! Also, have you grated carrots lately? I felt like I was getting an upper arm workout in after grating 4 carrots, double win!
Carrot Oat Muffins
Yield: 12 muffins
2 + 1/2 cups coarsely grated carrots
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/3 canola or vegetable oil
1 large egg
1 cup all-purpose flour
1/2 cup rolled oats
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp baking powder
- Preheat oven to 350 degrees F. and line or spray a muffin tin. Set aside.
- In a bowl of a food processor (or blender) add grated carrots, brown sugar, granulated sugar, oil, and egg. Process until just combined.
- In a medium bowl, whisk together flour, oats, baking soda, salt, cinnamon, nutmeg, and baking powder. Add the carrot mixture into flour mixture until just combined.
- Divide batter evenly into prepared muffin tin. Bake for 20 minutes or until a toothpick inserted into muffin centre comes out clean.
- Allow muffins to cool in tin for a few minutes before transferring to cooling rack. Enjoy!
Recipe Source: Kitchen Confidante