Carrot Oat Muffins with Walnuts

These Carrot Oat Muffins with Walnuts are a healthy, gluten-free treat perfect for breakfast, snacks, or dessert. Packed with fiber-rich oats, nutritious carrots, and crunchy walnuts, they’re naturally sweetened with erythritol, making them a guilt-free indulgence. Easy to make and incredibly versatile, these muffins are a must-try for anyone looking for a wholesome, delicious snack.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Total Time: 40 minutes

Ingredients

  • 100g (1 cup) rolled oats (gluten-free)
  • Pinch of salt
  • 6g (1 1/4 tsp) baking powder
  • 1/2 tsp cinnamon
  • 2 eggs (Replacement: 3 tbsp water + 3 tsp baking powder + 2 tsp vegetable oil)
  • 50g (4 tbsp) erythritol or green sugar
  • 1 tsp vanilla extract
  • 25g (1 3/4 tbsp) melted butter (Substitute with plant-based butter for dairy-free option)
  • 1 large carrot, grated (90g/3.2 oz)
  • 50g (1/2 cup) chopped walnuts
  • Additional chopped nuts for decoration

Directions

  1. Preheat the Oven:
    • Preheat your oven to 180°C (360°F). Line a muffin tin with paper liners or grease the cups lightly.
  2. Prepare the Dry Ingredients:
    • In a large bowl, combine the rolled oats, salt, baking powder, and cinnamon. Mix well.
  3. Prepare the Wet Ingredients:
    • In a separate bowl, beat the eggs (or egg replacement mixture) until slightly frothy.
    • Add the erythritol, vanilla extract, and melted butter to the eggs. Mix well.
  4. Combine Wet and Dry Ingredients:
    • Grate the carrot and add it to the wet mixture.
    • Gradually fold the wet ingredients into the dry mixture, stirring until well combined.
  5. Add Walnuts:
    • Fold in the chopped walnuts, ensuring they are evenly distributed.
  6. Prepare the Muffins:
    • Spoon the batter evenly into the prepared muffin tins, filling each cup about 3/4 full.
    • Sprinkle additional chopped nuts on top for decoration, if desired.
  7. Bake:
    • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

  • Enjoy warm with a cup of tea or coffee.
  • Pair with a dollop of Greek yogurt for a more filling breakfast.
  • Drizzle with honey or a bit of cream cheese frosting for a dessert-style treat.

Cooking Tips

  • Ensure the grated carrot is well distributed for even moisture and flavor.
  • For added variety, include raisins, dried cranberries, or shredded coconut in the batter.
  • Toast the walnuts before adding for a deeper, nuttier flavor.

Nutritional Benefits

  • Rolled Oats: A great source of dietary fiber and gluten-free.
  • Carrots: Packed with beta-carotene, vitamins A and C, and fiber.
  • Walnuts: Rich in healthy fats, protein, and essential minerals.

Dietary Information

  • Gluten-Free: Ensure the oats are certified gluten-free.
  • Dairy-Free Option: Use plant-based butter.
  • Low-Sugar: Sweetened with erythritol for a low-calorie alternative.

Storage

  • Room Temperature: Store in an airtight container for up to 2 days.
  • Refrigerator: Keep for up to 5 days in an airtight container.
  • Freezer: Freeze muffins for up to 1 month. Thaw at room temperature or reheat in the microwave before serving.

Why You’ll Love This Recipe

  • Quick and easy to prepare, perfect for busy mornings or meal prep.
  • Naturally sweetened and loaded with healthy ingredients like oats, carrots, and walnuts.
  • Gluten-free and adaptable to dietary preferences like dairy-free.
  • Moist, fluffy texture with a delightful crunch from the walnuts.

Conclusion
These Carrot Oat Muffins with Walnuts are a nutritious and satisfying treat that’s easy to whip up and perfect for any time of day. Their balance of wholesome ingredients and natural sweetness makes them a go-to recipe for families, snack lovers, and health enthusiasts alike. Bake a batch today and enjoy the delicious flavors of these guilt-free muffins!

Frequently Asked Questions

  1. Can I use regular sugar instead of erythritol?
    Yes, substitute erythritol with an equal amount of regular sugar.
  2. Can I make these muffins vegan?
    Yes, use the egg replacement method listed in the recipe and plant-based butter.
  3. Can I substitute walnuts with another nut?
    Absolutely! Pecans, almonds, or hazelnuts work well.
  4. Can I use quick oats instead of rolled oats?
    Yes, but the texture may be slightly different. Rolled oats provide a heartier texture.
  5. Can I add raisins or dried fruit?
    Yes, a handful of raisins, dried cranberries, or chopped dates can be added for extra sweetness.
  6. Can I make these muffins without nuts?
    Yes, simply omit the walnuts and use seeds like sunflower or pumpkin for a nut-free version.
  7. How do I make the muffins fluffier?
    Ensure the batter is not overmixed, and bake in a fully preheated oven.
  8. Can I use almond flour instead of oats?
    Yes, but the muffins may be denser, and you might need to adjust the liquid slightly.
  9. What can I use instead of melted butter?
    Coconut oil, olive oil, or any neutral vegetable oil can be used.
  10. How do I know when the muffins are done?
    Insert a toothpick into the center; if it comes out clean, the muffins are ready.