Horse Muffins Oat And Carrot Recipes

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HORSE MUFFINS (OAT AND CARROT)



Horse Muffins (Oat and Carrot) image

A moist, tasty, and healthy muffin! Perfect for breakfast, snacks, or tea. These muffins are sugar-free, but if you prefer a sweeter muffin, add a bit of sugar to the batter or sprinkle on top before baking.

Provided by eatsweets

Categories     Quick Breads

Time 30m

Yield 9 muffins, 9 serving(s)

Number Of Ingredients 9

1 cup oatmeal
1/2 cup unsweetened applesauce
1 cup water (may substitute milk, buttermilk, or juice)
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon allspice
2 carrots, coarsely grated

Steps:

  • Preheat oven to 350°F Spray 9 muffin cups with no-stick cooking spray.
  • Combine oatmeal, applesauce, and water. Stir to combine.
  • Add flour through allspice. Stir until just combined.
  • Stir in carrots.
  • Fill muffin cups 3/4 full.
  • Bake for approximately 20 minutes. (This time depends on your oven--check after 15 minutes.).

Nutrition Facts : Calories 91, Fat 1, SaturatedFat 0.2, Sodium 119.9, Carbohydrate 18.7, Fiber 3, Sugar 1.9, Protein 3.1

SPICED CARROT OATMEAL MUFFINS



Spiced Carrot Oatmeal Muffins image

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They're like a hug in a muffin wrapper!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15

2 cups all-purpose flour (can sub 1 cup for whole wheat flour or all for white whole wheat flour)
1 cup rolled oats + a couple extra tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup milk (can substitute unsweetened almond milk)
3/4 cup packed brown sugar
3/4 cup unsweetened applesauce*
1/3 cup canola oil
1 large egg
2-3 medium carrots (finely grated (about 2 cups))

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
  • Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
  • Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
  • Allow to cool for about 10 minutes before removing from the muffin tin.
  • Serve plain or with butter (or vegan butter) if desired.
  • Store in an airtight container at room temperature for 2 - 3 days or freeze.

Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Sugar 16 g, Sodium 275 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg

OATMEAL CARROT MUFFINS



Oatmeal Carrot Muffins image

Another great recipe from Michael Smith. These muffins are so moist and delicious, as well as being good for you, too!

Provided by Irmgard

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 cup oatmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1/2 cup vegetable oil
1 1/2 cups plain yogurt
1 teaspoon vanilla extract
1 cup carrot, grated

Steps:

  • Preheat the oven to 350 degrees F.
  • Sift together the flour, oatmeal, baking powder, baking soda, salt, brown sugar, cinnamon and nutmeg.
  • Mix the eggs, oil, yogurt and vanilla in a large mixing bowl.
  • Stir in the carrots and then the dry ingredients.
  • Spoon into 6 jumbo or 12 regular-sized muffin cups.
  • Bake for 30 minutes.

Nutrition Facts : Calories 289, Fat 11.6, SaturatedFat 2.2, Cholesterol 35, Sodium 279.4, Carbohydrate 41.5, Fiber 1.7, Sugar 19.9, Protein 5.3

CARROT OATMEAL MUFFINS



Carrot Oatmeal Muffins image

A rich, moist muffin packed with whole wheat, oatmeal, raisins, carrots, pineapple, coconut, and a cream cheese surprise baked right in the center! Great for breakfast and kids love them! I vary the recipe depending what I have on hand and it always works out great. Hope you enjoy!

Provided by WestCoastMom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 45m

Yield 18

Number Of Ingredients 17

1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
¾ cup white sugar
¾ cup brown sugar
1 cup canola oil
3 eggs, beaten
1 teaspoon vanilla extract
½ cup uncooked rolled oats
½ cup flaked coconut
½ cup raisins
2 cups shredded carrots
1 (8 ounce) can crushed pineapple, drained with juice reserved
¼ cup softened cream cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins.
  • In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple.
  • In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full.
  • Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Nutrition Facts : Calories 294.4 calories, Carbohydrate 37.4 g, Cholesterol 34.5 mg, Fat 15.4 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 240.4 mg, Sugar 23.4 g

OATMEAL CARROT MUFFINS



Oatmeal Carrot Muffins image

For a tasty muffin for breakfast or a snack, try this recipe. They have a wonderful texture with the oats, raisins and carrots plus delicious flavor.-Jane Richter, Pompano Beach, Florida

Provided by Taste of Home

Time 30m

Yield 10 muffins.

Number Of Ingredients 13

1 cup old-fashioned oats
1/2 cup raisins
1 cup fat-free milk
1/2 cup shredded carrot
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup vegetable oil
2 large egg whites
1 teaspoon grated orange zest
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda

Steps:

  • In a large bowl, combine oats, raisins and milk; stir well. Cover and refrigerate 2 hours or overnight. Combine carrot, sugars, oil, egg whites and orange zest; stir into oat mixture. Combine dry ingredients; stir into the batter just until moistened. Coat muffin cups with cooking spray or use paper liners; fill cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Nutrition Facts : Calories 227 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 184mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.

ONE-BOWL CARROT OAT MUFFINS



One-Bowl Carrot Oat Muffins image

Breakfast or snack time, these moist muffins are a wholesome treat to go.

Provided by Del Monte

Categories     Trusted Brands: Recipes and Tips     Del Monte

Time 40m

Yield 12

Number Of Ingredients 11

1 (14.5 ounce) can Del Monte® Sliced Carrots, drained
¾ cup packed light brown sugar
⅓ cup vegetable oil
1 large egg
1 cup all-purpose flour
½ cup uncooked quick oats
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
½ cup dried cranberries or golden raisins
½ cup chopped pecans or walnuts

Steps:

  • Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.
  • Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.
  • Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.

Nutrition Facts : Calories 220 calories, Carbohydrate 31.1 g, Cholesterol 15.5 mg, Fat 10.1 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 274.5 mg, Sugar 18.3 g

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