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
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Breakfast, Muffins
Cuisine American
Servings 16 muffins
Calories 241 kcal

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

Keyword Carrots, Muffins