Ingredients
12
12 servings
- •2 tablespoons butter, slightly softened
- •¼ cup rolled oats
- •1 tablespoon dark brown sugar
- •1 tablespoon all-purpose flour
- •¼ teaspoon ground cinnamon
- •½ cup all-purpose flour
- •½ cup white whole-wheat flour
- •½ cup oat flour
- •1 ½ teaspoons baking powder
- •1 teaspoon ground cinnamon
- •½ teaspoon baking soda
- •½ cup canola oil
- •½ cup white sugar
- •2 large eggs
- •1 teaspoon vanilla extract
- •1 ½ cups diced peaches
- •1 cup grated carrots
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
- Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly.
- Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl.
- Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently.
- Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping.
- Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 214
- Carbohydrate: 23g
- Fat: 13g
- Fiber: 1g
- Protein: 3g
- Sugar: 11g
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