Apple Carrot Oatmeal Muffins (Dairy-Free, 30 Minutes)
Apple cinnamon oatmeal flavor in a dairy-free muffin, with shredded apple and carrot for natural sweetness. Ready in 30 minutes and great for breakfast, after-school snacks, or stocking the freezer.
Servings: 12 muffins
Calories: 240kcal
Equipment
Ingredients
- 2 cups All purpose flour
- 1 cup Old fashioned rolled oats
- ½ cup Light brown sugar
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 tablespoon Cinnamon
- 1 cup Apple shredded
- 1 cup Carrot shredded
- 2 Eggs at room temp
- ½ cup Coconut oil in liquid form
- ¾ cup Almond milk at room temp
- 1 teaspoon Vanilla
- ½ teaspoon Salt
Instructions
- Preheat oven to 375℉. Prepare a muffin tin by spraying with baking spray.
- In a large bowl combine flour, oats, baking powder, baking soda, brown sugar, cinnamon, and salt. Whisk dry ingredients together until combined.
- In a medium sized bowl add in eggs, coconut oil, vanilla and almond milk and whisk with a fork to combine then add the shredded carrot and shredded apple to the bowl and gently fold the wet ingredients until incorporated.
- Add the wet ingredients to the dry ingredients and stir well until just combined
- Portion into 12 muffin cups and bake at 375℉ for 20-22 minutes
- Once the muffins come out of the oven, let cool in muffin tin for about 5 minutes, then move to cooling rack to cool completely (if you can wait that long 😉)
Notes
- Freezing: Cool completely, then store in a zip-top freezer bag or airtight container up to 3 months. Thaw on the counter or microwave 15-30 seconds.
- Mini muffins: Bake about 15 minutes.
- Double batch: Use a food processor to shred the apple and carrot.
Nutrition
Calories: 240kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 232mg | Potassium: 114mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1827IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
