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Diet Muffins with Oats, Nuts, and Carrot finished dish

Diet Muffins with Oats, Nuts, and Carrot

Recipe card for Diet Muffins with Oats, Nuts, and Carrot.
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Course: Breakfast
Ingredients Method

Ingredients
  

Ingredients
  • 100g rolled oats (1 cup, gluten-free): A healthy, fiber-rich base that gives the muffins a hearty texture.
  • Pinch of salt: Enhances the overall flavor and balances the sweetness.
  • 6g baking powder (1 1/4 teaspoons): Helps the muffins rise and become fluffy.
  • 1/2 teaspoon cinnamon: Adds warmth and a hint of spice that pairs perfectly with the carrot and nuts.
  • 2 eggs (or replacement: 3 tablespoons water + 3 teaspoons baking powder + 2 teaspoons vegetable oil): Eggs provide structure and moisture, while the replacement option makes these muffins suitable for vegans.
  • 50g erythritol/green sugar (4 tablespoons): A natural sweetener that keeps the muffins low in sugar without compromising on taste.
  • 1 teaspoon vanilla extract: Adds a lovely aroma and depth of flavor to the muffins.
  • 25g melted butter (1 3/4 tablespoons): Provides moisture and a rich, buttery flavor. You can substitute with coconut oil or a dairy-free alternative for a vegan version.
  • 1 big carrot, grated (90g/3.2 oz): Adds natural sweetness, moisture, and a dose of vitamins to the muffins.
  • 50g chopped walnuts (1/2 cup): Gives the muffins a satisfying crunch and a boost of healthy fats and protein.
  • Chopped nuts for decoration: Optional, but adds a nice visual appeal and extra crunch on top of the muffins.

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 180°C (350°F). This ensures that the muffins will bake evenly and achieve a golden-brown finish.
  2. Prepare the Dry Ingredients: In a large mixing bowl, combine the rolled oats, a pinch of salt, baking powder, and cinnamon. Stir well to evenly distribute the ingredients.
  3. Mix the Wet Ingredients: In a separate bowl, whisk together the eggs (or the egg replacement mixture), erythritol, vanilla extract, and melted butter. Make sure everything is well combined and smooth.
  4. Incorporate the Carrot and Nuts: Gently fold the grated carrot and chopped walnuts into the wet mixture. The carrot adds moisture and sweetness, while the walnuts provide a delightful crunch.
  5. Combine Wet and Dry Ingredients: Pour the wet mixture into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be thick and slightly lumpy.
  6. Prepare the Muffin Tin: Line a muffin tin with paper liners or grease it lightly with oil or butter. This prevents the muffins from sticking and makes cleanup easier.
  7. Fill the Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise without overflowing.
  8. Add the Final Touch: If desired, sprinkle some additional chopped nuts on top of each muffin. This adds a decorative touch and extra crunch.
  9. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should be golden brown on top.
  10. Cool and Serve: Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.

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