Carrot Oatmeal Muffin Recipe
Looking for a new AMAZING muffin recipe? One that freezes well and can be thawed for a quick family breakfast on the way out the door?
These carrot oatmeal muffins have quickly become a favorite in our house. Like most people we are often rushing out the door in the mornings and that makes it tough to get some kind of breakfast into everyone. I am the guiltiest about just having a couple cups of coffee on the way out the door.
These carrot oatmeal muffins work like a charm to make a batch or two and freeze them. I love having my vacuum sealer on hand after whipping up a few batches of these muffins and then they can be stored in the freezer long term. When we are going to have a busy week I can pop a bag in the fridge on Sunday night and served up with a banana we are good to go on those busy mornings.
With summer on it’s way this seems like the perfect time to utilize my freezer stash. I have gotten extremely useful to Coulter eating breakfast at school and not sure that I will be able to get into the habit of breakfast meals again. Thanks heavens for a freezer stocked to the max with items like these carrot oatmeal muffins, freezer biscuit sandwiches and freezer breakfast burritos.
- 3/4 cup oatmeal (ground down in a food processor if you can)
- 3/4 cup flour
- 2 tsp cinnamon
- 1 tsp Nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cup sugar (half white half brown)
- 1/3 cup melted butter
- **1/3 cup of sour milk
- 2 tsp vanilla
- 1 1/2 cups shredded carrots
- 1/2 cup raisins (optional I did not add them)
- Combine all dry ingredients in a bowl until mixed.
- Beat eggs, sour milk, melted butter and vanilla together.
- Mix both wet and dry ingredients together until just combined. Stir in the carrots and raisins.
- Bake at 400 for 16-18 minutes (they will be dark!) for 12 muffins or bake at 400 for 13-15 minutes for mini muffins.
**To sour milk you will add 1/3 teaspoon lemon juice or vinegar to 1/3 cup milk.