Carrot, Apple, and Oatmeal Muffins

Muffins, quite simply are both a creative outlet and a recycling program. These muffins are unique for their use of ground whole oats as their base, the high fiber content, and their ability to use up a bunch of soggy carrots good for little else.

Now, this muffin recipe uses a food processor. I generally have a rule that if I have to use the cuisinart, then I must try and use it as much as possible. It has it’s purpose but I loathe washing that ugly thing, plus it takes up the whole dishwasher and I feel like I am treading heavily on the planet. Crazy I know.

For this carrot muffin recipe I also used the food processor to beat the eggs and wet ingredients before adding them to the dry. Saving a bowl, and making up for the extra dirty appliance.

Print Recipe

(12 muffins)



2 cups oats

1/4 cup whole wheat flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon ground ginger

2 eggs

1/2 cup brown sugar

1/2 cup oil

1/4 cup raisins

1 small bunch carrots, peeled and grated (about 1 cup grated

1 apple, peeled and grated

Turn oven on to 400F. Prepare a muffin tin by greasing it and lining with muffin cups.

In a food processor pulverize the oats for 1 minute. It should ressemble rough cornmeal. Transfer the oats to a big bowl and add flour, salt, baking powder, cinnamon and ginger. Whisk together and set aside.

Beat the eggs until fluffy and then beat in the sugar and oil, this can be done in the bowl of your food processor. Pour over the dry ingredients and fold in. When adequately combined also fold in the carrots, apple and raisins.

Divide the batter amongst the 12 muffin cups. Bake for 25 minutes or until a toothpick come out clean. Cool on a rack.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes