Carrot Oatmeal Muffins with Walnuts

Elena Butuc

I wanted to start this recipe season with these wonderful muffins. In my opinion, they have the perfect blend of ingredients and the taste is phenomenal, I can assure you of that. Carrots are always a good choice in sponge cakes. You've seen how they make the texture more tender and give such a nice colour to the carrot cake, for example. The integral oatmeal gives the slight crispiness on the inside and the walnuts on the outside, not to mention the particular flavour. For us, the carrot oatmeal cupcakes with walnuts have become 'love at first bite' that's why I really think you should try them, too.

And if what stops you is the fact that you don't have muffin cups, you can pour the batter into an oven baking sheet, lined with parchment paper. You'll get the best cake with walnuts ever!

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Ingredients

Metric US

●

Finely grated peeled carrots

200 g

●

Oat flakes

100 g

old-fashioned large oats

●

All-Purpose Flour

100 g

or whole grain flour

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Baking powder

10 g

1 packet

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Chopped Nuts

100 g

●

Egg

3 pieces

●

Sugar

150 g

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Melted butter

50 g

can be replaced with oil

●

Salt

0.5 tsp

Step by step

Step 1

Start with preparing the carrots - peel, wash and shred on the small side of the grater.

I must confess this is the most unpleasant part for me, but the result will pay for the effort :)

Carrot Oatmeal Muffins with Walnuts - Step 1

Step 2

Combine the oats with the flour, baking powder and salt on a plate.

Step 3

Melt the butter, then let it cool down for a bit.

Now that the carrots are grated, the flour and melted butter mixture is ready, we can start to actually make the cupcakes.

Carrot Oatmeal Muffins with Walnuts - Step 3

Step 4

In a bowl, beat the eggs and the sugar with a whisk.

Step 5

Stir in the melted butter, mix to incorporate.

Step 6

Toss in the grated carrots.

Step 7

At the end, add in the flour and oats mixture, whisk well so that there won't be any lumps. This is the batter.

Step 8

Fill muffin cups with this batter, two thirds full.

I have a silicone cupcake pan, so I don't grease it with anything. If you have a teflon coated non-sticky pan, I recommend lining it with muffin papers.