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
- ½ cup honey
- 1 (4 ounce) jar carrot baby food
- 2 eggs
- 2 tablespoons brown sugar, or to taste
Why This Recipe Is A Must Try
These muffins are a delightful way to enjoy the natural sweetness and nutrition of carrots and sweet potatoes. They are moist, flavorful, and perfect for a healthy snack or breakfast treat. Plus, they bring a lovely autumn feel to any table.
Cooking Tips
- Grate the carrots and sweet potatoes finely for a smoother texture.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Use fresh spices like cinnamon or nutmeg to enhance the warm flavors.
- Make sure not to overmix the batter to keep the muffins light and fluffy.
- Use fresh spices like cinnamon or nutmeg to enhance the warm flavors.
Directions
Gently heat your oven to 350°F (175°C). Get a muffin tin ready by either greasing the cups or lining them with paper liners. In a medium bowl, whisk together the flour, oats, baking soda, and cinnamon. In another bowl, mix the sweet potatoes, oil, honey, grated carrots, eggs, and brown sugar until everything is well combined. Pour the wet ingredients into the dry and gently stir until just mixed—don’t overdo it. Scoop the batter into the muffin cups, filling them up about three-quarters full. Pop the tray into the oven and bake for about 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool a bit before digging in!
Serving Options
Enjoy these muffins warm with a spread of butter or cream cheese. They also pair nicely with a cup of tea or coffee, making them a perfect companion for a cozy morning or afternoon break.
Storage Suggestions
Store the muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the refrigerator or freeze individually wrapped, then thaw before serving.
