Spiced Carrot Cake Oat Muffins

These simple muffins use Quaker Old-Fashioned Oats to provide fiber and nutrition. They're sweet, moist, and delicious with breakfast or a snack.

Course Breakfast, Brunch, Snack

Cuisine American, Baking

Keyword Carrot Cake, Oat Muffins

Prep Time 10

Cook Time 25

Cooling Time 5

Total Time 40

Servings muffins

Calories 195kcal

Equipment

Muffin Tin
Mixing Bowls
Measuring Cups
Measuring Spoons
Whisk

Ingredients

Dry Ingredients

1 1/4 cups oat flour
1 cup Quaker Old-Fashioned Oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg

Wet Ingredients

1 cup carrots finely shredded
3/4 cup applesauce unsweetened
6 tbsp brown sugar packed
2 large eggs
1 tbsp oil
1 tsp vanilla extract
1 cup chopped pecans

Instructions

Preheat the oven to 375 degrees F. Prepare a muffin tin by lining with muffin liners or spraying lightly with non-stick spray.
To make the oat flour, measure Quaker Old-Fashioned oats into a food processor. Pulse until you get a fine, flour-like consistency. Measure the oat flour and remaining dry ingredients into a large mixing bowl. Whisk gently to combine, then. set aside.
In a second mixing bowl, combine the wet ingredients. Whisk together to combine.
Carefully add the wet ingredients to the dry ingredients. Fold together to combine, being careful not to overmix the batter. It will appear sticky and scoopable. Transfer the batter into the prepared muffin tin.
Bake at 375 degrees F for 20-25 minutes or until the tops begin to brown. Insert a toothpick into the center to test doneness. If it comes out clean, the muffins are fully baked. Transfer the muffins to a cooling rack, then serve.

Notes

If storing, place in a sealed storage container or bag. Muffins will last up to 5 days in the refrigerator or three months in the freezer. To thaw, set out overnight.

Nutrition