Ingredients
12
12 servings
- •1 ½ cups all-purpose flour
- •½ cup old-fashioned oats
- •¼ cup brown sugar
- •1 ½ teaspoons baking powder
- •1 ½ teaspoons ground cinnamon
- •½ teaspoon baking soda
- •¼ teaspoon salt
- •¼ teaspoon ground nutmeg
- •1 cup low-fat vanilla Greek yogurt
- •⅓ cup buttermilk
- •¼ cup vegetable oil
- •1 large egg, lightly beaten
- •1 teaspoon vanilla extract
- •¾ cup peeled and grated apple
- •¾ cup peeled and grated carrots
- •⅓ cup chopped walnuts, lightly toasted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
- Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
- Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 181
- Carbohydrate: 24g
- Fat: 8g
- Fiber: 2g
- Protein: 5g
- Sugar: 8g
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