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Why You'll Want This Again
These muffins are a delicious way to enjoy the natural sweetness of carrots and sweet potatoes. They are moist, flavorful, and packed with nutrients, making them a perfect snack or breakfast option for any time of day.
Expert Cooking Tips
- Grate the vegetables finely to ensure they cook evenly and blend well into the batter.
- Avoid overmixing the batter to keep the muffins light and tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
- Avoid overmixing the batter to keep the muffins light and tender.
- Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
Directions
Heat your oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking. In a bowl, whisk together the flour, oats, baking soda, and cinnamon until everything is well combined. In another bowl, mix the sweet potatoes, oil, honey, grated carrots, eggs, and brown sugar until smooth. Gently fold the wet ingredients into the dry ones, being careful not to overmix—the batter should just come together. Divide the batter evenly among the muffin cups. Pop them in the oven and bake for about 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool slightly before enjoying!
Best Ways To Serve
Serve warm with a spread of butter or cream cheese for added richness. These muffins also pair nicely with a cup of tea or coffee and can be enjoyed as a quick breakfast or a wholesome snack.
Storing This Dish
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze them individually wrapped for up to three months. Warm before serving.
18
people cooked this recipe
