Carrot Sweet Potato Muffins recipe

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Ingredients

1 cup white whole wheat flour, sifted
1 cup rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 (4 ounce) jars sweet potatoes baby food
⅔ cup vegetable oil
½ cup honey
1 (4 ounce) jar carrot baby food
2 eggs
2 tablespoons brown sugar, or to taste

Nutrition Info

247.4 calories
carbohydrate: 29.9 g
cholesterol: 31 mg
fat: 13.6 g
fiber: 2.6 g
protein: 3.6 g
saturatedFat: 2.2 g
servingSize: -
sodium: 126.8 mg
sugar: 15 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.

  2. Whisk flour, oats, baking soda, and cinnamon together in a bowl. Mix sweet potatoes, oil, honey, carrots, eggs, and brown sugar together in a separate bowl, stir into flour mixture until batter is just combined. Spoon batter into the prepared muffin cups.

  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

Recipe Yield

1 dozen muffins

Recipe Note

Not super sweet, but just sweet enough, and you can barely discern the oats. Excellent as a side dish. Enjoy!

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