So fall is officially started so as the “Apple picking season” in most parts of North America. Apple is one of my favorite fruits and luckily it’s very nutritious. I love using apples in my recipes, especially the one which I make for my toddler. But in this apple carrot oatmeal muffins recipe, I am using apple sauce.
Apple sauce just not adds nice taste and flavor to baked goods; but it is also a good substitute for oil, butter, and eggs. So I can easily cut back on calories and fat through this wonderful fruity sauce.
The other important ingredient of this recipe is carrots. Carrot is one of my fall favorite vegetable of all time. I still remember those days; when my mom used to make gajar halwa (Indian Carrot Pudding) for us in fall and winter season. Indian carrots are red in color and are juicier; so suitable for pudding. But these apple carrot oatmeal muffins tastes somewhat similar to carrot pudding. Thanks to this applesauce and carrot combination; which makes these muffins moist and more flavorful. This muffin recipe can certainly work as a cake or even vegan cake if you use maple syrup instead of honey.
I made a small batch of these muffins for my son as I don’t prefer to freeze my muffins. Also, we love warm muffins straight out of the oven, so I usually make 8-10 muffins which gonna last for two days or so. This recipe is kid-friendly and if you want to make these healthy apple carrot oatmeal muffins for babies then there is no need to add any sweetener.
These muffins will remain well covered at room temperature for up to 2 days and in the refrigerator for up to 5 days. You can serve these muffins as a healthy snack or breakfast option to kids and can be great “on the go” breakfast for you. I have also used a medium size muffin pan for this recipe, if you are using standard size pan then increase the baking time by 2-3 minutes.
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