Moist Carrot Oatmeal Muffin Bites Recipe: A Tasty Gluten-free Breakfast or Snack by Terri Kendrick


Moist Carrot Oatmeal Muffin Bites Recipe: A Tasty Gluten-free Breakfast or Snack

If carrot cake and oatmeal cookies had a baby, these yummy carrot-oatmeal bites would be it! Subtly sweet and moist, these satisfying mini carrot oatmeal muffin bites, which are based on a recipe from EatingWell, make a tasty, on-the-go breakfast or even a healthy snack. The moist muffin bites are great warmed up with a smear of butter or cream cheese and equally delicious right out of the fridge with nothing at all. Bet you can’t eat just one!

To make this healthy low-calorie breakfast muffin recipe you will need just a few common ingredients. Here's what you need to gather to bake these muffins today: old-fashioned rolled oats, milk, brown sugar, applesauce, an egg, ground cinnamon, baking powder, vanilla extract, ground nutmeg, salt, carrots to shred and raisins.

These flourless muffins are gluten-free and low-sodium, and taste absolutely amazing. Plus, check out the health benefits of oatmeal and the health benefits of carrots. Serve them for breakfastbrunch or as a snack. They pack well in lunches, too.

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Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

Helpful Products

Recipe Notes

  • For a more carrot cake-like taste, increase the amount of shredded carrots.
  • Add chopped walnuts or pecans for crunch.
  • This recipe also can be made in a regular 6-muffin pan.
  • If you don't like raisins, leave them out. You could also substitute with dried cranberries, dried cherries or dates.
  • Keep fresh in an airtight container in the refrigerator.

Here’s how to make it:

  1. Combine oats, milk, brown sugar, applesauce, eggs, cinnamon, baking powder, vanilla, nutmeg and salt in a large bowl. Fold in carrot and raisins.
  2. Spray a 12-cup mini-muffin tin with nonstick cooking spray. Spoon the batter into the prepared muffin tin and bake in a 375-degree F oven for 25 minutes or until the muffin tops are brown and a toothpick comes out clean. Cool in the pan for 10 minutes before removing.
  3. Serve warm or at room temperature.

Nutrition Facts Per Serving

Calories: 94

Total Fat: 2.6g

Saturated Fat: 0.8g

Cholesterol: 63mg

Sodium: 37mg

Total Carbohydrate: 14.2g

Dietary Fiber: 1.3g

Total Sugars: 6.5g

Protein: 3.9g

Vitamin D: 6mcg

Calcium: 53mg

Iron: 1mg

Potassium: 145mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
These are adorable, and as easy to make. I love carrot cake and this seems like a healthier alternative, thanks!
Terri Kendrick
Even my very picky dad loved them with cream cheese!
Elisa Schmitz
That’s awesome. Can’t wait to try!

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