Farmers Market to Table

Carrot-Oatmeal Muffins

October 24, 2017


Carrot-Oatmeal Muffins

Our Carrot-Oatmeal Muffins makes 12 muffins and they are the perfect snack! Each muffin contains about 266 calories, 6 g protein, 9 g fat (30% calories from fat), 18 mg cholesterol, 42 g carbohydrates, 3 g fiber, and 113 mg sodium.

Notes: This food is gout-friendly because it contains foods moderate in purines. You should limit the amount of oatmeal you eat to less than 2/3 of a cup (uncooked) per day.


1 cup quick oats

2 cups unbleached flour

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup dark brown sugar

1 large egg, lightly beaten

1 cup skim milk

1/4 cup vegetable oil

2 carrots, grated

1 cup raisins

1/2 cup walnuts, chopped


Line a regular muffin pan with 12 paper liners. Preheat oven to 400°F. In a large bowl, combine oats, flour, baking powder, salt, and sugar. In a small bowl, beat egg lightly. Add milk, vegetable oil, and grated carrots.

Stir wet ingredients into large bowl of dry ingredients. Do not over-mix. Stir in raisins and walnuts. Divide batter among 12 muffin cups. Bake 20 to 25 minutes, or until tops are golden brown.


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