Apple Carrot Oatmeal Muffins

Apple Carrot Oatmeal Muffins - Beth the BakerI was looking for a way to use up some buttermilk that I had in the fridge and also wanted to make some healthy, delicious low sugar treats.  I took a muffin recipe and pretty much changed out most of the ingredients to come up with this.  They were very tasty, the BF enjoyed them… and then of course I had to re-make them as I couldn’t quite recall what I had done in the first place.  I’m pretty that way. (Long time saying I have… when someone does something kinda dumb, I will pet their hair and say “you’re pretty… you don’t have to be smart”… to either men or women.. it’s just a joke, don’t get all offended or anything… it’s just something silly I say…. I value smart over pretty any day… but once again, I digress..)

The BF has diabetes so I’ve been trying to modify recipes and make them lower in sugars…. often by using applesauce. One cup of sugar has over 700 calories, while a cup of applesauce only has 100. Applesauce also adds vitamins, minerals and fiber that refined sugar doesn’t have.  Still has “sugars” but natural sugar, so better for you in general (as long as you don’t eat fifty of them or anything…)

Enjoy the muffins… they’re kid friendly, have fruit AND vegetables in them and only natural sugars from the fruit!


  • 1 3/4 cups oats
  • 1 1/4 cups all-purpose flour
  • 3/4 cup unsweetened applesauce (you can use sugar if you like in the same quantity, but then that defeats the purpose here, dontcha think?)
  • 1 1/4 teaspoons baking soda
  • 2 teaspoons ground cinnamon (I like lots of cinnamon)
  • 1/4 teaspoon salt
  • 1 egg (you can also sub applesauce for the egg if you want to do a vegan muffin – or other egg substitutes)
  • 1 1/2 cups buttermilk
  • 1/4 cup canola or vegetable oil
  • 3/4 cup peeled and finely chopped apple (actually just did one whole apple which ended up being more like a cup… same with the carrot.  More natural goodness I say!)
  • 3/4 cup grated carrot
  • 1/4 cup nuts or raisins (I actually put in 1/2 cup raisins for the sweetness and I just really like raisins)


Preheat the oven to 400 °F.

Line a muffin tin with 12 of those muffin cuppy things.. or grease the pan… your call.  However you like them.  Actually, I have a rubbery muffin “tin” which is great – they don’t stick and then you don’t get that paper stuck to them…

These are muffins, not rocket science, so the instructions are rather simple… mix all your dry ingredients together – flour, baking soda, oats, salt and cinnamon.  Add all the wet ingredients – fruit, carrots, applesauce, buttermilk, egg and milk it all up.

I actually found that letting it sit for a bit before baking – 10 minutes or so – produced a nicer muffin.  Gives the baking soda a bit of time to work a little more.  But they still turn out well whether the batter sits for a bit or not.

ANYWAY, distribute batter equally among your 12 muffin cups and bake at 400°F for about 20 minutes or until toothpick (I actually use spaghetti for this) into the centre comes out cleanly.

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