These delicious muffins are a healthy treat to take with you for breakfast or a snack.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
Instructions
- 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.
- Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.
- 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.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 275 mg |
| Sugars | 18 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
One-Bowl Carrot Oat Muffins by Del Monte. Subbed 2c shredded carrots; added 1/3c half & half. Reduced the sugar to 2/3c & may go for 1/4c coconut oil next time.
These muffins were super simple to make and taste great! I had some leftover pureed carrots (homemade baby food) that I needed to do something with. I used this recipe because it was the only one I could find that DIDN’T call for grated carrots. My Modifications: 1/2 wheat flour & 1/2 almond flour 8 ounces pureed carrots