Carrot Sweet Potato Muffins

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

Submitted by Sarah C
Published on March 5, 2020
2
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
12
Yield:
1 dozen muffins
Jump to Nutrition Facts

Ingredients

  • 1 cup white whole wheat flour, sifted

  • 1 cup rolled oats

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon (Optional)

  • 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

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.

Nutrition Facts (per serving)

247 Calories
14g Fat
30g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 247
% Daily Value *
Total Fat 14g 17%
Saturated Fat 2g 11%
Cholesterol 31mg 10%
Sodium 127mg 6%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 9%
Total Sugars 15g
Protein 4g 7%
Vitamin C 2mg 3%
Calcium 18mg 1%
Iron 1mg 6%
Potassium 158mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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