Carrot apple oat muffins

Sometimes I just feel like baking! And I love it when that urge arises and I actually have ingredients on hand to make something, aka no trip to the grocery store required. This happened recently when I decided I wanted to make muffins that would incorporate a few leftover carrots and a Granny smith apple. A quick search on Pinterest led me to this recipe, which also included oats.

Dry ingredients + carrot and apple

I also inadvertently tested out the new battery in my smoke alarm (and learned that my smoke alarm has a “snooze” function). Since I typically make muffins on the smaller side, I decided to test out a silicone muffin pan with the extra batter. Both pans went into the oven at the same time, and the muffins baked in silicone burned…thus triggering the smoke alarm. I think I’ll be sticking to my regular ol’ metal muffin pans from now on.

Adding the wet ingredients

Except for the four burned-on-the-bottom ones, these were pretty tasty and were great for breakfast during the week.

Carrot apple oat muffins
Makes: 12-16 muffins
Source: Annie’s Noms via Pinterest

Ingredients
2 cups all-purpose flour
1 cup rolled oats
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup light brown sugar

Ready for the oven

1 cup grated Granny Smith apple, grated (about 1 apple)
1 cup grated carrot (about 2-3 medium carrots)
2 large eggs
1 teaspoon vanilla extract
1/2 cup low-fat milk
1/2 cup canola oil

Directions
1. Preheat oven to 350 degrees F. Grease a 12-hold muffin pan, or use paper liners; may need more than one pan, depending on how big you like your muffins.

Ready to eat!

2. In a large bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, ginger, and brown sugar. Add the grated carrots and apple and stir until they are coated in flour.

3. In a medium bowl, lightly beat together eggs, vanilla extract, milk, and canola oil. Pour over the dry ingredients and mix just until combined (do not beat or overmix).

4. Spoon batter into muffin pan(s). Bake for 15-20 minutes, until lightly golden and a toothpick in the center comes out clean.

5. Cool in pan for about 10 minutes, then transfer to wire rack to cool completely.