We’re going healthy today 😄 well as healthy as can be, to make up for all the chocolate cupcakes I’ve been making recently 😳
These muffins are jam packed with flavour 😉 there’s a ton of fruits and veggies, spices and dairy, I’m talking carrots and carrot cakey flavours; cinnamon and ginger, oats, nuts and you can even have a mashed up banana in there all wrapped up with some honey instead of sugar for sweetness and some sour cream/Greek yoghurt to finish them off 😄
We’re talking ultimate breakfast muffin recipe here, full of hearty and wholesome ingredients to kick start your day 🙂
I made these for breakfast, actually prepared them the night before because I love the flavours of baked goods the next day, especially if I’m using fruits and because this way they’re ready to be gobbled up as soon as you wake up with your tea or coffee without having to actually make them 😂 but whether you make these at night or in the morning, the recipe is super easy and either way the muffins will taste just as delicious! 😄
There’s just something so enticing about big and plump muffin tops isn’t there 😉 very self satisfying knowing that they’ve risen beautifully 🙂
To achieve this lovely muffin top, you need to do two things:
- First, make sure to fill your muffin tray or cupcake cups all the way to the top. This makes the muffin bake up big and round giving a nice muffin top.
- Secondly, you need to initially bake your muffins at a higher heat for the first 8 – 9 minutes then lower it down to normal and continue baking until the muffin is cooked throug. The reason why you do this is because that first burst of heat makes the muffin puff up high and start baking quickly from the outside. In doing so, the muffins will crisp up a little from the outside forming a nice big crust but the inside will not be fully cooked so you have to lower the heat to continue cooking the insides.
I actually like to fill the muffin cups even more than shown here to make 6 extra large bakery style muffins but I was feeding a bunch of people so opted to make 9 medium sized ones. This batter can also make 12 muffins, nicely sized using cupcake cups especially if your making a crumb topping or glaze 😉
Had to eat one warm because it’s pretty much a crime not to 😁
Such a moist and fluffy muffin, perfectly spiced and only sweet enough to not give you a sugar rush. I like sweetening these with honey instead of sugar but you can use some soft brown sugar instead.
This recipe is very forgiving and can be tweaked to your likings by adding different things to the batter like raisins or nuts maybe even some shredded coconut and the dairy can be alternated between sour cream or Greek yoghurt and buttermilk although if you’re adding things to the batter then I suggest using the sour cream because this makes a thicker batter which is perfect for add ins to prevent sinking.
Next time I’ll be making these with some apples in place of some of the carrots and adding some extra bits to the batter. I’ve added a note of a few things you can use to switch up the muffins so be sure to check them out below! 😄
Honey Oat Carrot Cake Muffins
Makes 12 muffins
- 1 1/3 cups (165gms) flour
- 1 cup (120gms) rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon (more if desired)
- 1/4 teaspoon ginger
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup honey
- 1/3 cup (80mls) unsweetened applesauce*
- 1/4 cup (60mls) oil
- 1/2 cup (120gms) sour cream or Greek yoghurt**
- 1 cup shredded carrots***
- Preheat oven to 200C. Crease and flour a muffin tray or line with paper cups.
- In a bowl, whisk together the flour, baking powder and soda, salt, cinnamon, ginger and oats until well combined. Set aside.
- In a large bowl, whisk together egg, vanilla, honey, oil and applesauce until well combined. Add in half of the shredded carrots and whisk.
- Add remaining half of carrots to the dry flour mix and stir to combine. Add half of this dry mix to the liquids, then add the sourcream/yoghurt then add the rest of the dry mix. Whisk batter only until *just* combined.
- Divide batter between muffin cups and bake for 8 – 9 minutes then lower heat to 180C and continue baking until cooked through, about 12 – 15 minutes. Cool slightly before serving.
*Applesauce can be replaced by same amount of mashed banana.
**Regular yoghurt canbe used instead of sour cream but textures may vary slightly.
***Carrots can be replaced by an equal amount of shredded apples or a mix of both. Try adding some nuts, raisins or even shredded coconut to the batter ,about 1/4 cup.
Recipe by the dutch baker.