One-Bowl Carrot Oat Muffins

Breakfast or snack time, these moist muffins with mashed carrots, oats, dried cranberries, and pecans are a wholesome treat to go.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 220 Calories

Ingredients

• ½ teaspoon salt
• 1 cup all-purpose flour
• ⅓ cup vegetable oil
• ¾ cup packed light brown sugar
• 1 tablespoon baking powder
• 1 large egg
• 1 teaspoon cinnamon
• 1 (14.5 ounce) can Del Monte® Sliced Carrots, drained
• ½ cup uncooked quick oats
• ½ cup dried cranberries or golden raisins
• ½ cup chopped pecans or walnuts

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. Place carrots in a large mixing bowl. Using a potato masher, mash carrots until only small pieces remain. Add brown sugar, oil and egg; mix well.

Step 2

Add flour, oats, baking powder, cinnamon and salt. Mix with a wooden spoon just until dry ingredients are moistened. Fold in cranberries.

Step 3

Spoon batter into 12 paper-lined medium muffin cups. Top with pecans. Bake 25 minutes or until wooden pick inserted in center comes out clean. Let cool 10 minutes before removing from pan. Muffins may be frozen for up to 3 months.