A moist, fragrant muffin packing all the flavor of carrot cake for breakfast
carrot muffin

As I was putting away the week’s groceries this morning, I noticed that there were a couple “tag ends” of things in my refrigerator.  There was about half a container of sour cream I had bought for a previous recipe (I typically use plain Greek yogurt, but this recipe was very specific about needing the sour cream) and somehow we had 2 partial bags of baby carrots and yet another unopened bag (don’t ask, I have no idea).

With 3 kids in the house, we always like to have some quick breakfast items on-hand, so I decided to see what I could come up with for a quick healthy, on-the-go breakfast item.  These muffins fit the bill perfectly!  The sour cream, grated carrots and applesauce keep the muffins incredibly moist without a lot of added fat from butter or oil and the oats add some healthy fiber as well as some additional vitamins and minerals and a bit of extra protein.   The warm spiciness from the cinnamon and nutmeg keep the flavor profile in line with carrot cake and made for a definite hit with the kids.

carrot muffin

Carrot Muffins

A moist, fragrant muffin packing all the flavor of carrot cake for breakfast
Print Pin
Course: Breakfast, Muffins
Cuisine: American
Keyword: Carrots, Muffins
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 16 muffins
Calories: 241kcal

Ingredients

  • 1 1/3 cups sour cream
  • 1 cup brown sugar
  • 2 tbsp vegetable oil
  • 1/3 cup applesauce unsweetened
  • 2 eggs large
  • 1 tbsp vanilla extract
  • 2 cups white whole wheat flour
  • 1 cup oatmeal quick cooking
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cup grated carrots packed

Instructions

  • Preheat oven to 425 degrees. Lightly grease or line muffin tins with paper liners.
  • Blend together the sour cream, sugar, oil and applesauce in your mixing bowl. Once mixed, add the eggs one at a time to form a smooth mixture.
  • Add the vanilla and mix to combine.
  • In a separate bowl whisk the flour, oatmeal, salt, cinnamon, nutmeg, baking powder, and baking soda together.
  • Gradually add the dry ingredients to the wet and mix just until combined.
  • Mix in the grated carrots.
  • Divide batter among the muffin cups. Fill the cups all the way to the top to achieve the “muffin top”.
  • Bake at 425 degrees for 5 mins, then drop the temperature to 375 and bake for another 20-25 mins or until a toothpick inserted in the muffins comes out clean.

Notes

Nutrition

Calories: 241kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 254mg | Potassium: 190mg | Fiber: 4g | Sugar: 16g