Description
A hearty, nutrient-packed breakfast muffin blending carrots, pineapple, and oats for a naturally sweet and moist treat.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 cup finely grated carrots
- 1/2 cup rolled oats
- 1/2 cup crushed pineapple
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/3 cup honey
- 2 large eggs
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 400F.
- Whisk flour, cinnamon, baking soda, and salt in a bowl.
- Beat eggs and honey together in a separate medium bowl.
- Stir grated carrots and crushed pineapple into the egg mixture.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Fold in oats, raisins, and walnuts.
- Fill muffin tins and bake at 400F for 5 minutes, then reduce to 350F for 15-20 minutes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American