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.