Carrot Oatmeal Muffins - A Low-Fat Breakfast
Besides being yummy and conveniently portable, there are many other reasons that make muffins such a perfect breakfast. For example, they're pretty filling, pair well with coffee and don't require any utensils. One downside of most store-bought muffins, however, is that they tend to be quite fatty and sugary. That doesn't mean healthy breakfast muffins don't exist, though! The carrot oatmeal muffins I'm making today are quite nutritious. The carrot and oats offer a good amount of fiber and nutrients. Plus, the sugar content is not too high. And instead of using artery-clogging butter, this recipe achieves its richness in texture by utilizing low-fat yogurt and heart-friendly canola oil. These low-fat morning treats will unlikely pave your way to obesity and type 2 diabetes. As long as you have a pretty good sense of portion control, you should be able to enjoy them guilt-free. To help you figure out your appropriate portion sizes, there is calorie and nutrition information for these healthy breakfast muffins at the end of the recipe!
Please Rate This Breakfast Muffin Recipe
- Bleached flour will also work just fine for this recipe. The unbleached version is better for your health, though.
- Low-fat sour cream is a good substitute for yogurt. However, fat-free yogurt will NOT be okay; it will turn the texture all wonky!
- If you don't have canola oil, vegetable oil is a great substitute.
- These carrot oatmeal muffins are not super sweet. A good way to make them sweeter is to add 2 - 3 tablespoons of raisins to the batter instead of using more refined sugar. (Raisins contain fiber and some vitamins, whereas refined sugar doesn't.)
Carrot Oatmeal Muffins - Ingredients
- 3/4 cup unbleached all-purpose flour
- 1 tsp baking soda (Yep, soda not powder. It works better with an acidic ingredient such as yogurt!)
- 1/2 tsp ground cinnamon
- a pinch of salt
- a dash of ground nutmeg
- 1/2 cup grated or finely shredded carrot
- 1/2 cup sugar
- 3 tbsps old-fashioned oats
- 1 large egg
- 1/2 cup low-fat plain yogurt
- 1 tbsp canola oil
- 1/2 tsp vanilla extract
How to Make These Low-Fat Carrot Muffins
- Preheat your oven to 400 degrees F. Line your muffin tins with paper cups.
- In a large bowl, sift together all-purpose flour, baking soda, salt, cinnamon and nutmeg.
- Add sugar, oats and grated carrot. Stir together until combined. Set aside.
- In another bowl, lightly whisk together egg, yogurt, oil and vanilla extract.
- Once the egg mixture is well blended, add it to the dry mixture.
- Use a fork or a rubber spatula to gently combine the two mixtures together until the batter is blended enough. It's okay if the batter is slightly clumpy. Don't vigorously beat or over-mix the batter.
- Fill about 2/3 of each muffin cup with your carrot muffin batter.
- Bake in the preheated oven for about 15 - 20 minutes or until your carrot oatmeal muffins turn golden brown.
- Remove from the oven and muffin tins, then allow your healthy breakfast muffins to cool on a wire rack.
- Ideally, you should serve them when they're still warm and freshly baked. Yet, you can also let them cool completely, keep refrigerated for up to a few days in an airtight container, then reheat these carrot oatmeal muffins when you want to enjoy them.
Let's See How Nutritious These Breakfast Muffins Are
|Serving size: 1 muffin|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 1 g||5%|
|Unsaturated fat 2 g|
|Carbohydrates 32 g||11%|
|Sugar 18 g|
|Fiber 2 g||8%|
|Protein 4 g||8%|
|Cholesterol 36 mg||12%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Tweaking This Breakfast Muffin Recipe for Certain Diet Restrictions
- This breakfast muffin recipe can easily be adapted for vegans. All you need are an egg substitute and vegan yogurt. The other ingredients are already vegan-friendly.
- Although these carrot oatmeal muffins don't contain an overwhelming amount of sugar, I'm not sure if they're diabetic-friendly enough. So for diabetics, I'd suggest that you use only 1/4 cup of sugar, and add a little more grated carrot and oats to increase the fiber content. Also, make sure you stick to unbleached flour, because bleached flour contains alloxan, a chemical that can harm your pancreas and jeopardize your insulin production.
A Carrot Muffin Faux Pas that Could Happen
Sometimes when I made these low-fat carrot muffins, I would find a few pieces of grated carrot turn green right after baking! Although it's not at all abundant or ominous-looking like the mold on stale bread, those green specks do appear slightly off-putting. What could have gone wrong? Well, according to Harold McGee, the author of On Food and Cooking, this is likely a chemical reaction between carrot and baking soda, especially if the baking soda is not well sifted or evenly dispersed into the muffin batter. These tiny green pieces of carrot, although not very appetizing, are perfectly safe to eat and don't have any odd taste. To prevent this "green miracle" from happening, just make sure you properly mix the baking soda with the other ingredients. It's helpful to stir all the dry ingredients together very well with a whisk before adding the egg mixture, so that there will be no lumps of flour and everything will blend together more evenly.
If you encounter other muffin problems, please visit How to Make Muffins Like a Pro!
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