Have a busy week ahead? Don't have time to cook breakfast? Not to worry!! Bake these healthy muffins during the weekend and grab and go breakfast is sorted.
Ingredients:
- Rolled Oats - 1.5 cups
- Grated Carrot - 1 cup
- Grated Apple - 1 cup
- Vegetable Oil - 1/4 cup (You can use any white oil).
- Baking Powder - 1 tsp
- Egg -1
- Vanilla Essence -1 tsp
- Sugar - 1/4 cup (I like keeping it less sweet as the apples and carrots add some sweetness too! Feel free to add more sugar if you want breakfast to be sweeter and less healthy!)
- All Purpose Wheat Flour - 1/4 cup (For binding, you could use self-raising flour too.)
- Milk - 2 tbsp or more based on consistency of batter.
Method:
- Mix all the wet ingredients i.e., sugar, oil, egg, vanilla essence in a mixing bowl.
- Add all dry ingredients (flour, baking powder, oats) to it and fold the mixture in.
- At this point you should have ribbon like consistency for the batter. If you dont then add milk and mix again.
- Add in the carrot and apple and mix well.
- Preheat oven to 160 degrees Celsius.
- Line your muffin tray with muffin cases, leave 1 muffin section.
- Fill the muffin cases halfway through with the batter.
- One muffin hole that you left empty, fill it halfway through with water. This helps keep the muffins moist when baking.
- Bake for 30-35 mins.
- Let it cool and enjoy with honey. Can be stored in an airtight container and left in the pantry in winter. In summers storing in the refrigerator would make more sense. Grab one or two when running late and have no time for breakfast.
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